Serving = 11 chips with 1⁄4 cup cheese, 1⁄4 cup crumbles
2 oz. Meat/Meat Alternate
1 oz. Equivalent Grain
1 oz. Red/Orange Vegetable
DIRECTIONS
Prepare Deeply Rooted Mexican Crumbles according to the package using a stove or oven. In either application, drain excess liquid after cooking.
Heat cheese in bag in steamer for 12 -15 or in boiling water for 15-18 minutes until reaches 165°F.
Open bags carefully as they will be hot, pour them into small hotel pans. Wrap tightly and hold at 140°F in warmer until service.
Place bulk tortilla chips in hotel pan and cover until service.
Fill 2 oz. cups with salsa, place on tray and wrap and hold in the refrigerator at 41°F.
At service, place 11 chips on a plate. Cover with 1⁄4 cup crumbles and top with 3 oz. (1⁄4 cup) cheddar cheese sauce. Or place crumbles and cheese on the side.
Offer students 1⁄4 c. salsa on the side.
TIPS
For ease during service, pre portion chips into food boats
