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Mexican Burrito-Crumbley
2½ oz. eq. of meat/meat alternate, 2 oz. eq. of whole grains, 1/8 cup of red/orange vegetable
Number of Portions: 100 Size of Portion: 1 burrito with 1 ounce of salsa for serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Burrito, Beef & Bean, Whole Wheat, #1103 | 100 burritos |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Cheese, American, Grated/Shredded, USDA | 3 pounds + 2 ounces |
Salsa, Bulk, #2823 | 1 gallon |
DIRECTIONS
1. | Place the burritos on a sheet pan that has been sprayed with pan release spray. |
2. | 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. |
3. | Sprinkle the cheese evenly over the burritos just before serving. |
4. | Portion 1-ounce of salsa into containers for student selection. |
5. | 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. |
Production Notes
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.
Serving Notes
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.