RECIPE DETAILS
Item ID: MV017
Serving Description: 1 Serving
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MV017
Serving Description: 1 Serving
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Pinto Bean Yield 62.4%
Gather Bean ingredients together:
BEANS PINTO
BEAN LIQUID
SPICE CUMIN (First amount)
SALT KOSHER (First amount)
Gather Cheese Sauce ingredients together:
FLOUR AP
BUTTER SOLID UNSLTD
MILK, 1%
SPICE CHILI POW
SPICE GARLIC POWDER
SPICE PAPRIKA
SPICE CUMIN (Second amount)
CHEESE CHED SHRED
SALT KOSHER (Second amount)
1. Drain the liquid of the beans - Reserve the amount of liquid listed in the recipe for later use.
Preparation
Prepare Beans:
1. Combine beans and bean liquid with cumin and salt.
2. Burr mix until smooth.
3. Portion into 2in. hotel pans
a. If sending to site kitchens for service: Cover with parchment and foil. Keep chilled until transport.
Prepare the Cheese Sauce:
1. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
2. Whisk in milk until well combined. Bring to a simmer.
3. Once a thick bechamel sauce is achieved, whisk in cheese and seasoning.
4. If sending to site kithcens for service: Cool and ship in hotel pans to sites.
Serving
Reheating Instructions for day of service:
1. Reheat beans and cheese sauce separetely in 350-degree oven or steamer covered until temperature of 165 is reached.
2. Stir halfway through.
Serving:
1. Put 2 ounces tortilla chips on tray.
2. Serve 1/4 cup (2.9oz) of beans next to chips
3. Top nachos with 2oz of cheese sauce.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2.5 | Calories: 476.62 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 8.09% | |
Red Orange: 0 | Grains: 2 | Sodium: 771.55 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
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.