NACHOS (RTU CHEESE SAUCE)

Ingredients

Ingredient 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

1 Drain peppers. Reserve liquid.
2 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.
3 Remove from heat; keep warm. CCP: Hold for service at 140 F. or higher.
4 Pour 2 ounces sauce over 20 tortilla chips.
5 Sprinkle 2 teaspoons jalapeno peppers over each portion.
Notes
1 Ready to use cheese sauce with jalapeno peppers may also be used.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
289 cal 34 g 5 g 15 g 6 mg 1028 mg 112 mg

Portion

1-1/2 Ounces

Yield

100


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