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Chef-Inspired Queso Meatball Nachos with Ultimate Jalapeño™ Cheese Sauce

Yield: 25 servings | Serving Size: 4 meatballs, 1/2 cup sauce, 1 oz. eq. grain tortilla chips, 3 ounces salsa
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain, 1/4 cup vegetable (red orange) | HACCP Process III.

Ingredients

  • 1 pound (2 1/2 cups) | Canned black beans, rinsed, drained
  • 12 ounces (2 cups) | Canned corn, rinsed, drained
  • 12 ounces (2 cups) | Yellow onions, chopped
  • 2 tablespoons | Fresh jalapeño peppers, diced
  • 1 tablespoon | Granulated garlic
  • 2 teaspoons | Pepper

Preparation

STEP 1

Combine black beans, corn, onions, jalapeños, garlic and pepper. Add Ultimate™ Jalapeño Cheese Sauce; stir until combined.

STEP 2

Place meatballs into full steam table pan. Pour sauce over meatballs, making sure to coat all. Cover.

STEP 3

Bake in 350°F oven until internal temperature of meatballs reaches 165°F.

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

STEP 4

To build nachos, portion one #8 scoop sauce (includes 4 meatballs) over 1 ounce tortilla chips. Top with cilantro, if desired. Serve with 3-ounce salsa cup.

*Recipe created using AdvandePierre® Beef Meatballs.
**Recipe created using Red Gold® Nutritionally Enhanced Salsa.

Recipe inspired by Chef Nancy Close from NutriStudents MN


Recipe Tips

Tip #1

Can replace tortilla chips with whole grain hoagie bun.


Nutritional Information

  • Serving Size4 meatballs, 1/2 cup sauce, 1 oz. eq. grain tortilla chips, 3 ounces salsa
  • Calories393 calories
  • Fat 19 grams
  • Sat. Fat 7 grams
  • Trans Fat 0 grams
  • Cholesterol 41 milligrams
  • Sodium 687 milligrams
  • Carbohydrates 38 grams
  • Dietary Fiber 4 grams
  • Sugars 4 grams
  • Protein 18 grams
  • Vitamin A 84 IU
  • Vitamin C 3 milligrams
  • Calcium 212 milligrams
  • Iron 1.92 milligrams

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