PREPARING 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.
Ingredients
- Chips, Corn Tortilla, No Salt, Bag/1290 - 2 OZ
- Salsa, Ranchera, Case/4 each/1 gal. - 1 1/3 OZ
- Salsa, Embasa, 6/#10/cs, Stk#2806 - 1 1/3 OZ
- Eggs, Liquid, Case/6-5# Each/1355 - 2 1/2 OZ
- Cheese, Queso Fresco, Case/2 Each - 1 OZ
Instructions
- Place the Chilaquile in a 325° oven covered with foil.
- Cook for 40 minutes approx. or until internal temp reaches 155°.
- Rotate the pan during cooking process.
- When product has reached its temperature, sprinkle 1lb of cheese evenly onto the Chilaquiles.
- Place the Chilaquile back in a 375° oven uncovered for 5 more minutes or until the cheese melts.
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https://www.coloradoeggproducers.com/project/breakfast-chilaquiles/