MEASURE (FOR 50 SERVINGS)
Oil, Vegetable, #2507
Onions, Frozen, Diced, #1610
1 pounds + 4 ounces
Peppers, Green, Diced, Frozen, #1613
Chili Powder, #2703
Cumin Seed, Ground, #2706
Garlic Powder, #2709
1 tablespoons + 1/2 tablespoons
Onion Powder, #2714
Sugar, Brown, #2024
1/2 cups , packed
Tomatoes, Crushed, #10 Can, #2827
1 #10 cans
Tomatoes, Diced, #10 Can, #2828
2 cups + 2/3 cups
Beans, Canned, Kidney, #10, Low Sodium, #2802
2 #10 cans
Water, Municipal, Mississippi
Yogurt, Low Fat. Plain, Bulk, #1325
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
3 pounds + 2 ounces
Heat the oil in a steam-jacketed kettle.
Add the onions and sauté 3 minutes, until tender.
Add the green peppers and sauté 2 minutes, until tender.
Add the chili powder, cumin, granulated garlic, onion powder, brown sugar, and tomatoes. Simmer 15 minutes, uncovered.
Add the kidney beans and water. Simmer 15 minutes, uncovered.
Add yogurt and stir to blend. Pour into medium half steamtable pans (10" x 12" x 4"). For 50 servings, use 2 pans.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion with a 6 ounce ladle (3/4 cup) for service and sprinkle 1/8 cup of cheese blend on top of each portion. Each portion provides portion provides 2¾ oz. eq. meat/meat alternate and ¼ cup red/orange vegetable.
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.
Use USDA Foods products 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 Meal" provides seasoning and serving ideas for entrées.
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