CHILI DOG WITH CHEESE AND ONIONS

Ingredients

Ingredient Weight Measure Issue
FRANKFURTERS 9-2/3 lbs 100 each
WATER 10-1/2 lbs 1 gal 1 qts
CHILI CON CARNE,CANNED,NO BEANS 6-3/4 lbs 3 qts
BUN,HOTDOG 9-3/8 lbs 100 each
CHEESE,AMERICAN,SHREDDED 2-1/2 lbs 2 qts 2 cup
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs

Method

1 Pierce each frankfurter; cover with water in steam-jacketed kettle or stock pot; bring to a boil; reduce heat; simmer 10 minutes.
Drain. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
2 Keep hot until served. CCP: Hold for service at 140 F. or higher.
3 Thoroughly heat chili. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Place frankfurter in roll.
5 Place 1 ounce hot chili over each frankfurter.
6 Place 2 tablespoons cheese and 1/2 teaspoon onions on top of chili.
7 CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
342 cal 26 g 14 g 20 g 36 mg 948 mg 145 mg

Portion

1 Sandwich

Yield

100


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