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Nachos (RTU Cheese Sauce)
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 002 01
NACHOS (RTU CHEESE SAUCE)
Yield 100
Portion 1-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
289 cal
34 g
5g
15 g
6 mg
1028 mg
112 mg
Ingredient
Weight
Measure
Issue
PEPPERS,JALAPENOS,CANNED,CHOPPED
4-3/4 lbs
3 qts 3-7/8 cup
RESERVED LIQUID
1-5/8 lbs
3 cup
SAUCE, CHEESE, PREPARED
13-1/8 lbs
1 gal 2 qts
CHIPS,TORTILLA
9 lbs
Method
1 Drain peppers. Reserve liquid.
2 Combine jalapeno liquid with ready-to-use cheese sauce. Mix until smooth. Place in steam-jacketed kettle or stock pot. Heat,
stirring constantly until hot, about 10 to 15 minutes. DO NOT BOIL.
3 Remove from heat; keep warm. CCP: Hold for service at 140 F. or higher.
4 Pour 2 ounces sauce over 20 tortilla chips.
5 Sprinkle 2 teaspoons jalapeno peppers over each portion.
Notes
1 Ready to use cheese sauce with jalapeno peppers may also be used.



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Nachos (RTU Cheese Sauce)

Yield: 100 Portion: 1-1/2 Ounces
Calories: 289 cal
Carbohydrates: 34 g
Protein: 5g
Fat: 15 g
Cholesterol: 6 mg
Sodium: 1028 mg
Calcium: 112 mg

Ingredient Weight Measure Issue
PEPPERS,JALAPENOS,CANNED,CHOPPED 4-3/4 lbs 3 qts 3-7/8 cup
RESERVED LIQUID 1-5/8 lbs 3 cup
SAUCE, CHEESE, PREPARED 13-1/8 lbs 1 gal 2 qts
CHIPS,TORTILLA 9 lbs

Method:
1 Drain peppers. Reserve liquid.
2 Combine jalapeno liquid with ready-to-use cheese sauce. Mix until smooth. Place in steam-jacketed kettle or stock pot. Heat,
stirring constantly until hot, about 10 to 15 minutes. DO NOT BOIL.
3 Remove from heat; keep warm. CCP: Hold for service at 140 F. or higher.
4 Pour 2 ounces sauce over 20 tortilla chips.
5 Sprinkle 2 teaspoons jalapeno peppers over each portion.
Notes
1 Ready to use cheese sauce with jalapeno peppers may also be used.

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_rtu_cheese_sauce.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence