MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
Refried Beans, #10 Can
2 #10 cans
Spice Blend MS, Southwest, No Salt, #2735
Salsa, Bulk, #2823
Cheese, American, Grated/Shredded, #1306
Spray a 2 ½" full size pan with pan release spray.
Bake in a 350 degree F oven for 1 hour and 15 minutes or until product reaches desired temperature.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Uncover during last 15 minutes of baking to allow browning.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
Refried beans must be counted as either a vegetable or a meat/meat alternate and cannot be counted as meeting both components in the same meal.
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
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