MEASURE (FOR 100 SERVINGS)
Burrito, Beef & Bean, Whole Wheat, #1103
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Cheese, American, Grated/Shredded, USDA
3 pounds + 2 ounces
Salsa, Bulk, #2823
Place the burritos on a sheet pan that has been sprayed with pan release spray.
Bake the burritos according to the directions on the package or case. (Prepare in batches to maintain quality.)
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
Sprinkle the cheese evenly over the burritos just before serving.
Portion 1-ounce of salsa into containers for student selection.
Portion 1 burrito with 1 ounce of salsa per serving. Each portion provides 2½ oz. eq. of meat/meat alternate, 2 oz. eq. of whole grains, and 1/8 cup of red/orange vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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