RECIPE DETAILS
Item ID: 2002186
Serving Description: 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 Description: 1 Serving
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, K-8
Allergens: Milk, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Pinto Beans: 62% (drained)
Pre-Preparation
- Gather Bean ingredients: pinto beans, cumin, salt (first amount)
- Drain the liquid from the beans. Reserve the specified amount of bean liquid for later use.
- Gather Cheese Sauce ingredients: flour, butter, milk, cheddar cheese, salt (second amount)
Preparation
Prepare Beans:
-
Combine beans and reserved bean liquid with cumin and salt.
-
Blend with immersion blender until smooth.
-
Portion into 2-inch hotel pans.
a. If sending to site kitchens: Cool according to HACCP. Cover with parchment and foil. Keep chilled until transport.
Prepare Cheese Sauce:
-
Melt butter in a saucepan, then add flour. Whisk until a blonde roux forms.
-
Gradually whisk in milk. Bring to a simmer.
-
Once thickened into a béchamel sauce, whisk in shredded cheese and salt.
-
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 2 oz (approximately 22 chips) tortilla chips on a tray.
- Top with a ¼ cup (2.9 oz) 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
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 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 | 336.73* kcal |
| Total Fat | 15.73* gm |
| Saturated Fat | 6.36* gm |
| Trans Fat | 0.00* gm |
| Sodium | 777.98* mg |
| Carbohydrates | 37.53* gm |
| Fiber | 6.65* gm |
| Sugars | 1.00* gm |
| Added Sugars | 0.00* gm |
