Roasted Nachos With a Twist with Ultimate White Cheese Sauce

Yield: 100 servings | Serving Size: 1/2 cup sauce, 1/2 cup potatoes
Child Nutrition: 2 meat/meat alternate, 1/8 cup vegetable (other), 1/2 cup vegetable (starchy) | HACCP Process III.

Ingredients

  • 6 pounds plus 4 ounces | Roasted corn and black bean blend
  • 10 pounds | Grilled chicken strips

Preparation

STEP 1

Day of Service:
-Clean and sanitize workstation.
-Prep Sauce:  Pull two 4-inch hotel pans.  Pull three 2.5-pound bags corn and black beans and two 5-pound  bags chicken from freezer.  Pull three bags Ultimate White Cheese Sauce from dry storage.
-For each pan, place one full bag plus 10-ounces corn and black beans, add one 5-pound bag chicken strips  and add one and a half bags Ultimate White Cheese Sauce.  Repeat for second pan.
-Wrap, label, date and return remaining vegetables immediately to freezer.
-Stir sauce to combine and cover tightly with foil.
-Cook:  Heat at 350°F combi-oven or steamer for 75 minutes or until internal temperature reaches 165°F.
-Place in warmer until service time.

CCP: Maintain hot food at 135°F or above

STEP 2

Prep Potatoes:
-Pull five sheet pans.  Pull five 4-pound bags fries from freezer.
-Arrange each bag of fries in a single layer on a sheet pan.
-Cook:  Bake according to manufacturer's directions.  Batch cook through service to keep fries hot and crisp.

CCP: Maintain hot food at 135°F or above

STEP 3

To serve use #8 disher, place 1/2 cup fries on tray.  Using 4 ounce ladle, top with cheese sauce mixture.


Nutritional Information

  • Serving Size1/2 cup sauce, 1/2 cup potatoes
  • Calories391 calories
  • Fat 19 grams
  • Sat. Fat 8 grams
  • Trans Fat 0 grams
  • Cholesterol 66 milligrams
  • Sodium 1136 milligrams
  • Carbohydrates 33 grams
  • Dietary Fiber 3.5 grams
  • Sugars 3 grams
  • Protein 23 grams
  • Vitamin A 65 IU
  • Vitamin C 6 milligrams
  • Calcium 315 milligrams
  • Iron 1 milligrams

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