Source: MRS 2021
MRS: 1372 — Grains (1300s)

Chips with Salsa and Guacamole

Meal Component Contribution:
1 oz. eq. whole grain, ¼ cup red/orange vegetable, ¼ cup other vegetable
Number of Portions: 96  Size of Portion: 1 portion - see Step 5 for portion size
Recipe HACCP Process: #1 - No cook
Whole Grains Vegetables (Red/Orange) Vegetables (Other)
  •  Whole Grains
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 96 SERVINGS)
Guacamole, Bulk, Frozen, #1629
19  bags
Salsa, Bulk, #2823
1 1/2 gallons
Chips, Corn, Bulk, WGR #2124
6  pounds , 1 pound each
DIRECTIONS

1.

Thaw the bags of guacamole in the refrigerator overnight.

2.

Portion ¼ cup of salsa with a #16 scoop into a 2-ounce container and cover with a lid. Refrigerate for service.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

3.

As close as possible to the time of service, portion 3 ounces of guacamole with a #10 scoop into each individual servings container. Cover the guacamole with a lid and refrigerate.
To prevent browning, keep the product covered and refrigerated.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

4.

Portion 1 ounce of chips (9 chips) into a boat for service.

5.

On serving line, place the guacamole and the salsa in the boat with chips and offer to students.
Portion 9 chips with salsa and guacamole per serving. Each portion provides 1 oz. eq. whole grains, ¼ cup red/orange vegetable and ¼ cup other vegetable.

Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Serving Notes

To prevent browning, keep product covered and refrigerated.

Nutrients Per Serving
Calories
334
Carbohydrates
24.92 g
Dietary Fiber
7.54 g
Protein
3.08 g
Sodium
559.00 mg
Total Fat
26.21 g
Sat. Fat
4.20 g
Trans Fat
0.00 g