Nacho Cheez
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
8 pounds 8 ounces Potatoes, peeled
6 pounds 4 ounces Carrots, whole
1 pint (2 cups total) Oil, olive or vegetable
1 ½ cups + 2 tablespoons Water
1/3 cup + 1 ¼ tablespoons Lemon juice
2 tablespoons Salt
2 tablespoons Onion powder
2 tablespoons Garlic powder
1 ½ cups + 2 tablespoons Nutritional yeast
Optional:
1 tablespoon cayenne pepper
Servings: 100
Ingredients
17 pounds Potatoes, peeled
12 pounds 8 ounce. Carrots, whole
1 quart (4 cups total) Oil, olive or vegetable
1 ½ pints + ¼ cup (3 ¼ cups total) Water
¾ cup + ½ tablespoon Lemon juice
¼ cup Salt
¼ cup Onion powder
¼ cup Garlic powder
1 ½ pints + ¼ cup (3 ¼ cups total) Nutritional yeast
Optional:
2 tablespoons cayenne pepper
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Boil potatoes and carrots until tender; about 20 minutes.
2. Reserve 1 quart of the potato water before draining the potatoes and carrots.
3. Put all ingredients in a Robot Coupe or another large food processor or blender.
4. If the cheez is too thick, add the reserved potato liquid one cup at a time until nacho cheese consistency is reached.
5. Transfer to a pan, cover and hold in warmer until meal service, stirring before serving.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
Serving information
Each ½ cup serving provides 3/8 cup starchy vegetable and ¼ cup red orange vegetable or a combination of ½ cup other vegetable.
Nutrition information per 1/2 cup serving
Calories: 165 Total Fat: 7g Saturated Fat: 1g Monounsaturated Fat: 5g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 22g Fiber: 5g Total Sugar: 3g Protein: 5g Sodium: 369mg Vitamin A: 330μg Vitamin C: 8mg Calcium: 22mg Iron: 0mg Folate: 13μg
