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Cheesy Breadstick with Chili
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: ½ cup of chili and 1 breadstick
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bread Mozzarella Cheese Stick, WGR, #1101 | 100 breadsticks |
17 pounds + 8 ounces | |
Onions, Frozen, Diced, #1610 | 3 cups |
Peppers, Green, Diced, Frozen, #1613 | 1 quart + 1/2 cup |
Cumin Seed, Ground, #2706 | 1 tablespoon |
Spice Blend MS, Southwest, No Salt, #2735 | 1 cup |
Chili Powder, #2703 | 1/2 cup |
Sauce, Tomato, #10 Can, #2826 | 2 quarts + 1 3/4 cups |
Water, Municipal, Mississippi | 2 quarts + 2 cups |
Tomatoes, Crushed, #10 Can, #2827 | 2 quarts + 1 3/4 cups |
DIRECTIONS
1. | Bake the breaksticks according to the package and/or case directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
2. | Cover the breadsticks and hold them in the warmer until service. CCP: Cover and hold for service at 135 degrees F or higher. |
3. | Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it. |
4. | Add the onions and the peppers and sauté them until they are tender. |
5. | Mix in the cumin, Southwest Spice Blend, and chili powder and continue to it cook for 5 minutes. |
6. | Stir in the tomato sauce, water, and crushed tomatoes. |
7. | Reduce the heat to a simmer, and cook for 30-40 minutes, until the mixture is thickened. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
8. | Cover the chili and place it in the warmer until service. CCP: Cover and hold for service at 135 degrees F or higher. |
9. | Portion ½ cup of chili with a 4-ounce ladle or 4-ounce spoodle and serve with 1 breadstick. Each portion provides 3 oz. eq. of meat/meat alternate and 1 o.z. eq. whole grain. Variation: Chili with Beans (MRS 130) may also be used. If the recipe is altered, the nutrient analysis and meal pattern components must be recalculated. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.
Miscellaneous Notes
Variation: use with Chili con Carne with Beans, MRS130. If you use MRS 130, it will require a new nutritional analysis.