BEAN & CHEESE NACHOS 9-12

Instructions

Pre-Preparation

Pinto Bean Yield 62.4%

Gather Bean ingredients together:
BEANS PINTO
BEAN LIQUID
SPICE CUMIN
SALT KOSHER (First amount)

Gather Cheese Sauce ingredients together:
FLOUR AP
BUTTER SOLID UNSLTD
MILK, 1%
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: Cool according to HACCP. 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 salt.
4. If sending to site kithcens for service: Cool according to HACCP 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.