RECIPE DETAILS
Item ID: 2002186
Serving Size: 1 Serving
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, K-8
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 2002186
Serving Size: 1 Serving
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, K-8
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Pinto Beans: 62% (drained)
Pre-Preparation
- Drain the liquid from the beans. Reserve the specified amount of bean liquid for later use.
Preparation
Prepare Beans:
- Combine beans and reserved bean liquid with cumin (first amount) and salt (first amount).
- Blend with immersion blender until smooth.
-
Portion into 2-inch hotel pans.
- If sending to site kitchens: Cool according to HACCP. Cover with parchment and foil. Keep chilled until transport.
Prepare Nacho Cheese Sauce:
- In a tilt skillet, kettle, or stovetop, melt the butter then add flour. Whisk until a blond roux forms.
- Slowly whisk in milk and bring to a gentle simmer.
- Once a thick béchamel sauce is achieved, whisk in cheese, chili powder, garlic powder, paprika, cumin (second amount), and salt (second amount) until fully melted and smooth.
- If sending to site kitchens: Cool according to HACCP, and portion into hotel pans for transport.
Reheating Instructions for Day of Service:
- Reheat beans and cheese sauce separately in a 350°F oven or steamer, covered, until internal temperature reaches 165°F.
- Stir halfway through.
Serving
Assembly instructions:
- Place 1 oz (approximately 11 chips) tortilla chips on a tray.
- Top with 2oz of beans.
- Top nachos with 2 oz of cheese sauce.
Suggested Serving Utensil:
- Beans: 2 oz spoodle.
- Cheese sauce: 2 oz ladle or spoodle.
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 337.64* kcal |
| Total Fat | 15.76* gm |
| Saturated Fat | 6.37* gm |
| Trans Fat | 0.00* gm |
| Sodium | 780.62* mg |
| Carbohydrates | 37.70* gm |
| Fiber | 6.75* gm |
| Sugars | 1.03* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
