Search the recipe database
Chips with Salsa and Guacamole (WGR)-Briggs
1¼ 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)
INGREDIENT | MEASURE (FOR 96 SERVINGS) |
|---|---|
Guacamole, PC Cup, Frozen #1629 | 96 PC packs |
Salsa, Bulk, #2823 | 1 1/2 gallons |
Chips, Corn, Bulk, WGR #2124 | 6 pounds , 1 pound each |
DIRECTIONS
1. | Thaw the portion containers of frozen guacamole in the refrigerator overnight. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Portion ¼ cup of salsa with a #16 scoop into a 2-ounce container and cover with a lid. Refrigerate the salsa until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion 1 ounce of chips (13 chips) into a boat for service. Cover and hold for service. |
4. | Place the guacamole and salsa in the boats with chips on the line for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | Offer one portion of the chips with salsa and guacamole per serving. Each portion provides 1¼ oz. eq. whole grains, 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. |
Production Notes
Thaw the portions of frozen guacamole in the refrigerator overnight.
Purchasing Guide
- Use USDA Foods products when available.
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.