PREPARING INSTRUCTIONS:
HOLDING INSTRUCTIONS:
SERVING INSTRUCTIONS:
- Place a pan saver in a 200 hotel pan.
- Spray pan saver with oil spray lightly.
- Add 1lb of chips to the bottom of the pan, spread evenly.
- In a bowl, mix 5 cups Liquid Eggs (.50 carton/ 2.50lb) + 2.50 cups of Salsa Embassa + 2.50 cups of Salsa Ranchera.
- Pour the liquid mixture onto the Tortilla Chips.
HOLDING INSTRUCTIONS:
- When product has reached its temperature, place the pan into a 135° hot holding cart until ready for service.
- DO NOT exceed 1hour hot holding time prior to serving.
SERVING INSTRUCTIONS:
- ELEMENTARY SITES: cut 12/10oz squares of Chilaquile. Serve on a 4 Compartment Tray.
- Offer to students.
- MIDDLE SCHOOLS: cut 12/10oz squares of Chilaquile. Place the Chilaquile in a foil tray.
- Offer to students.