RECIPE DETAILS
Item ID: MV017
Serving Description: 1 Serving
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MV017
Serving Description: 1 Serving
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Pinto Bean Yield 62.4%
Gather Bean ingredients together:
BEANS PINTO
BEAN LIQUID
SPICE CUMIN (First amount)
SALT KOSHER (First amount)
Gather Cheese Sauce ingredients together:
FLOUR AP
BUTTER SOLID UNSLTD
MILK, 1%
SPICE CHILI POW
SPICE GARLIC POWDER
SPICE PAPRIKA
SPICE CUMIN (Second amount)
CHEESE CHED SHRED
SALT KOSHER (Second amount)
1. Drain the liquid of the beans - Reserve the amount of liquid listed in the recipe for later use.
Preparation
Prepare Beans:
1. Combine beans and bean liquid with cumin and salt.
2. Burr mix until smooth.
3. Portion into 2in. hotel pans
a. If sending to site kitchens for service: Cover with parchment and foil. Keep chilled until transport.
Prepare the Cheese Sauce:
1. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
2. Whisk in milk until well combined. Bring to a simmer.
3. Once a thick bechamel sauce is achieved, whisk in cheese and seasoning.
4. If sending to site kithcens for service: Cool and ship in hotel pans to sites.
Serving
Reheating Instructions for day of service:
1. Reheat beans and cheese sauce separetely in 350-degree oven or steamer covered until temperature of 165 is reached.
2. Stir halfway through.
Serving:
1. Put 2 ounces tortilla chips on tray.
2. Serve 1/4 cup (2.9oz) of beans next to chips
3. Top nachos with 2oz of cheese sauce.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2.5 | Calories: 476.62 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 8.09% | |
Red Orange: 0 | Grains: 2 | Sodium: 771.55 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |