Chef Inspired Queso Meatball Nachos with Mucho Queso Jalapeño Cheese Sauce

Yield: 25 servings | Serving Size: 4 meatballs, 1/2 cup sauce, 1 oz. tortilla chips, 1 tablespoon tomato, 2 teaspoons cilantro
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain | HACCP Process III.

Ingredients

  • 2 cups (1.12 pounds) | Canned black beans
  • 2 cups (11.56 ounces) | Canned corn
  • 2 cups (5.7 ounces) | Yellow onions, chopped
  • 2 tablespoons (.40 ounces) | Fresh jalapeño peppers, diced
  • 1 tablespoon (.34 ounces) | Granulated garlic
  • 2 teaspoons (.16 ounces) | Black pepper
Substitute whole grain hoagie bun for tortilla chips.

Preparation

STEP 1

Drain and rinse well black beans and corn.

STEP 2

Combine beans, corn, onions, jalapeños and spices.  Add cheese sauce and blend until all ingredients are mixed together.

STEP 3

Place meatballs in full size steam table pan.  Pour mixed sauce over the meatballs making sure to coat all.

STEP 4

Marinate for 24 hours.  Cover and hold at 41°F or less until ready to cook.

CCP: Maintain cold food at 41°F or below

STEP 5

Cook at 300°F and heat until the internal temperature of the meatballs reaches 165°F.

CCP: Heat to 165°F for at least 15 seconds

STEP 6

Serve 4 meatballs and 1/2 cup sauce on top of 1 oz. tortilla chips.

STEP 7

Top with 1 tablespoon tomato and 2 teaspoons cilantro.

Recipe inspired by Chef Nancy Close from NutriStudents MN


Nutritional Information

  • Serving Size4 meatballs, 1/2 cup sauce, 1 oz. tortilla chips, 1 tablespoon tomato, 2 teaspoons cilantro
  • Calories375 calories
  • Fat 19 grams
  • Sat. Fat 8 grams
  • Trans Fat 0 grams
  • Cholesterol 63 milligrams
  • Sodium 564 milligrams
  • Carbohydrates 36 grams
  • Dietary Fiber 4 grams
  • Sugars grams
  • Protein 20 grams
  • Vitamin A 330 IU
  • Vitamin C 5 mg milligrams
  • Calcium 268 milligrams
  • Iron 2.3 milligrams

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