Cheezy Boats
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
1 ½ gallons + 1 cup (25 cups total) Prepared Nacho Cheez Sauce, warm
50 each Whole grain rich tortillas, 1 ounce grain equivalent
Garnish
Paprika
Servings: 100
Ingredients
3 gallons + 1 pint (50 cups total) Prepared Nacho Cheez Sauce, warm
100 each Whole grain rich tortillas, 1 ounce grain equivalent
Garnish
Paprika
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating P
1. Heat oven to 350°F.
2. Grease four to eight muffin tins. Line each muffin tin hole with a tortilla, creating a bowl.
3. Bake for 5 minutes, until lightly crisped.
4. Portion ½ cup of prepared nacho cheez sauce in each tortilla cup.
5. If desired, sprinkle cups with paprika.
7. Hold in warmer until meal service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.rocedure- Wash all produce before starting this recipe.
Serving information
Serve one cheezy boat per serving to provide 1 ounce grain equivalents and ½ cup other vegetable. This recipe is ideal for breakfast or as an after school snack.
Nutrition information per serving
Calories: 273 Total Fat: 10g Saturated Fat: 3g Monounsaturated Fat: 6g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 38g Fiber: 8g Total Sugar: 4g Protein: 8g Sodium: 551mg Vitamin A: 330μg Vitamin C: 8mg Calcium: 107mg Iron: 1mg Folate: 47μg
