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Nachos
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 002 00
NACHOS
Yield 100
Portion 1-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
403 cal
28 g
14 g
27 g
47 mg
1259 mg
379 mg
Ingredient
Weight
Measure
Issue
PEPPERS,JALAPENOS,CANNED,CHOPPED
9-1/2 lbs
1 gal 3-7/8 qts
WATER
1-5/8 lbs
3 cup
RESERVED LIQUID
3-2/3 lbs
1 qts 3 cup
CHEESE,AMERICAN,SHREDDED
11 lbs
2 gal 3 qts
CHIPS,TORTILLA
9 lbs
Method
1
Drain peppers. Reserve liquid from peppers. Coarsely chop peppers. Set aside for use in Step 6.
2
Combine water and reserved jalapeno liquid in steam-jacketed kettle or stock pot. Bring to a simmer. DO NOT BOIL.
3
Add cheese to hot mixture; stir constantly until melted, about 3 to 4 minutes, or until smooth and creamy. DO NOT BOIL.
4
Remove from heat; keep warm. CCP: Hold for service at 140 F. or higher.
5
Pour 2 ounces sauce over about 20 tortilla chips.
6
Sprinkle 2 teaspoons jalapeno peppers over each portion.
Notes
1 In Step 3, DO NOT use cheddar cheese. It will not produce an acceptable product.
2 In Step 3, cheese, when combined with jalapeno liquid, begins to curdle at temperatures above 170 F. to 180 F.



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Nachos

Yield: 100 Portion: 1-1/2 Ounces
Calories: 403 cal
Carbohydrates: 28 g
Protein: 14 g
Fat: 27 g
Cholesterol: 47 mg
Sodium: 1259 mg
Calcium: 379 mg

Ingredient Weight Measure Issue
PEPPERS,JALAPENOS,CANNED,CHOPPED 9-1/2 lbs 1 gal 3-7/8 qts
WATER 1-5/8 lbs 3 cup
RESERVED LIQUID 3-2/3 lbs 1 qts 3 cup
CHEESE,AMERICAN,SHREDDED 11 lbs 2 gal 3 qts
CHIPS,TORTILLA 9 lbs

Method:
1
Drain peppers. Reserve liquid from peppers. Coarsely chop peppers. Set aside for use in Step 6.
2
Combine water and reserved jalapeno liquid in steam-jacketed kettle or stock pot. Bring to a simmer. DO NOT BOIL.
3
Add cheese to hot mixture; stir constantly until melted, about 3 to 4 minutes, or until smooth and creamy. DO NOT BOIL.
4
Remove from heat; keep warm. CCP: Hold for service at 140 F. or higher.
5
Pour 2 ounces sauce over about 20 tortilla chips.
6
Sprinkle 2 teaspoons jalapeno peppers over each portion.
Notes
1 In Step 3, DO NOT use cheddar cheese. It will not produce an acceptable product.
2 In Step 3, cheese, when combined with jalapeno liquid, begins to curdle at temperatures above 170 F. to 180 F.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/nachos.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence