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Mexi-Melty Philly with Queso Bravo Cheese Dip

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Yield: 48 sandwiches | Serving Size: 1 sandwich with 2 ounces cheese sauce

Ingredients

1 (5-pound) pouch | Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers, White
9 cups | Cotija cheese, grated
48 (6-inch) | Hoagie rolls, split, toasted, buttered

12 pounds | Beef brisket, cooked, shredded
3 pounds | Poblano peppers, stemmed, seeded, thinly sliced, sautéed
1 ¹/₂ pounds | Red bell peppers, stemmed, seeded, thinly sliced, sautéed

Preparation

STEP 1

Combine Queso Bravo Cheese Dip and cotija cheese in large saucepan to 165°F. (Cotija cheese will not melt completely.) Hold warm until service.

STEP 2

To build sandwich, place brisket on bottom half of bun. Top with 1/4 cup warm cheese sauce, onions, poblanos and bell peppers. Serve immediately.

Nutritional Information

Serving Size1 sandwich with 2 ounces cheese sauce

Calories735 calories
Fat 27 grams
Sat. Fat 15 grams
Trans Fat .01 grams
Cholesterol 153 milligrams
Sodium 1532 milligrams
Carbohydrates 59 grams

Dietary Fiber 3 grams
Sugars 7 grams
Protein 53 grams
Vitamin A 872 IU
Vitamin C 52 milligrams
Calcium 514 milligrams
Iron 3 milligrams

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