RECIPE DETAILS
Item ID: 1951892
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegan, Salads, Vegetarian, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1951892
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegan, Salads, Vegetarian, Gluten Free
Allergens: None
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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
- Bell Pepper: 73%
- Cilantro: 84%
Pre-Preparation
- Wash produce as needed.
- Dice bell peppers.
- Chop cilantro.
- Preheat oven to 350°F.
Preparation
- Mix all ingredients together until evenly combined.
- Spread 5 lbs of the corn mixture per sheet pan in an even layer.
- Heat in oven at 350°F for approximately 15 minutes or until the internal temperature reaches 140°F.
- Serve immediately.
Serving
Serving size: 1/2 cup (4 oz)
Suggested serving utensil: 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, Legumes | 0 cups |
| Vegetables, Starchy | ½ cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 90.08 kcal |
| Total Fat | 2.58 gm |
| Saturated Fat | 0.22 gm |
| Trans Fat | 0.00* gm |
| Sodium | 391.79 mg |
| Carbohydrates | 18.43 gm |
| Fiber | 2.59 gm |
| Sugars | 3.76 gm |
| Added Sugars | 0.00* gm |
