Chilled Chile con Queso with Mucho Queso

Yield: 34 servings | Serving Size: 3.8 ounces (#10 scoop)
Child Nutrition: 1 meat/meat alternate | HACCP Process III.

Ingredients

  • 2 tablespoons | Jalapeños, diced

Preparation

STEP 1

Combine all ingredients in half steam table pan.

STEP 2

Cover.  Heat to 165°F for at least 15 seconds.

STEP 3

Cool to 70°F within 2 hours and to 41°F or lower within an additional 4 hours.

STEP 4

Using #10 scoop, portion sauce into 4 ounce souffle cups.

STEP 5

Cover.  Keep refrigerated until ready to serve.  Portioned cups can be held refrigerated for up to 3 days.

STEP 6

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain cold food at 41°F or below
CCP: Maintain hot food at 135°F or above


Nutritional Information

  • Serving Size3.8 ounces (#10 scoop)
  • Calories139 calories
  • Fat 9 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 31 milligrams
  • Sodium 653 milligrams
  • Carbohydrates 6 grams
  • Dietary Fiber 0 grams
  • Sugars 0 grams
  • Protein 8 grams
  • Vitamin A 259 IU
  • Vitamin C 0 milligrams
  • Calcium 315 milligrams
  • Iron 0 milligrams

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