CHEESE AND EGGS No. F 002 01
NACHOS (RTU CHEESE SAUCE)
| Yield: 100 | Portion: 1-1/2 Ounces |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 289 cal | 34 g | 5 g | 15 g | 6 mg | 1028 mg | 112 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| PEPPERS,JALAPENOS,CANNED,CHOPPED | 4-3/4 lbs | 3 qts 3-7/8 cup | |
| RESERVED LIQUID | 1-5/8 lbs | 3 cup | |
| SAUCE, CHEESE, PREPARED | 13-1/8 lbs | 1 gal 2 qts | |
| CHIPS,TORTILLA | 9 lbs |
Method
- Drain peppers. Reserve liquid.
- Combine jalapeno liquid with ready-to-use cheese sauce. Mix until smooth. Place in steam-jacketed kettle or stock pot. Heat, stirring constantly until hot, about 10 to 15 minutes. DO NOT BOIL.
- Remove from heat; keep warm. CCP: Hold for service at 140 F. or higher.
- Pour 2 ounces sauce over 20 tortilla chips.
- Sprinkle 2 teaspoons jalapeno peppers over each portion.
{{ph|class=tm-10-412-heading|Notes
- Ready to use cheese sauce with jalapeno peppers may also be used.
