Cowboy Dip with Fritos® Original Corn Chips

cowboy-dip-with-fritos-corn-chips

Prep Time

35

Minutes

Cook Time

0

Minutes

Total Time

35

Minutes

Yield (Serves)

100

Servings

Description

This recipe is a labor-efficient, no-cook solution that maximizes USDA pantry items and supports scratch-style menus without increasing workload. It offers a dairy-free vegetarian entrée that meets meal pattern requirements while appealing to a wide range of students. The cold prep makes it ideal for high-volume kitchens, limited-equipment sites, and speed-scratch operations. Fritos® Original Corn Chips add a familiar, fun grain component that boosts participation and excitement on the menu.

 
Nutrition
Per Serving
 
Calories630
Saturated Fat 5g
Sodium 480mg
Added Sugar 0g

1 serving = 1.5 oz. Fritos® Original Corn Chips + 8 oz. dip

Meal Contribution

  • 2 oz. Eq M/MA
  • 2 oz. Eq Grain
  • ¼ Cup Vegetable starchy
  • ⅛ Cup Vegetable - red/orange

Ingredients


Ingredients

Measure

Weight
Fritos® Original Corn Chips 10 bags (16 oz. each) 9 lb. + 4 oz.
USDA black beans, low sodium, canned 2 ½ #10 cans 17 lb.
USDA pinto beans, low sodium, canned  1½ #10 cans 10 lb. + 2 oz.
USDA, black-eyed, low sodium, canned 1 #10 can 6 lb. + 12 oz.
 USDA corn, frozen, thawed 25 cups 8 lb. + 12oz.
Red bell pepper, small diced

8 cups

2 lb. + 8 oz.
Roma tomatoes, small diced 8 cups 2 lb. + 13 oz.
Red onion, small diced 6 cups 1 lb. + 15 oz.
Cilantro, fresh, seeds removed, chopped 5 cups 5 oz.
Jalapeno, fresh, minced 2 cups 6 oz.
Dressing:  
 Vegetable oil   1½  quarts 2 lb. + 14 oz. 
 Lime juice  2 cups  1 lb.
Cider vinegar or red wine vinegar   2 cups  1 lb.
 Granulated sugar  1/3 cup 2.5 oz. 
Kosher salt  2½  tablespoons  1.5 oz.
 Black pepper  2½  tablespoons  0.6 oz.
 Granulated garlic  1 tablespoon 0.3 oz. 

Directions

Pre-Preparation – One day before service

  1. Pull frozen corn from freezer and place in cooler to thaw.
  2. CCP: Store at ≤41°F.
  3. Open all black beans, pinto beans, and black-eyed peas. Pour into colanders and rinse under cold running water until water runs clear. Drain well to prevent watery dip.
  4. Place beans in large mixing bowl and store in the cooler, covered, labeled, and dated, until needed.
  5. CCP: Store at ≤41°F.
  6. Dice peppers, tomatoes, and onions. Mince jalapeños and chop cilantro. Place all in a large mixing bowl. Store in the cooler, covered, labeled, and dated, until needed.
  7. CCP: Store at ≤41°F.
  8. Using a deep Cambro or stainless container, prepare the dressing by adding lime juice, vinegar, sugar, salt, pepper, and granulated garlic.
  9. Insert immersion blender and with the immersion blender running, slowly stream in the vegetable oil.
  10. Store the dressing in the cooler, covered, labeled, and dated, until needed.
  11. CCP: Store at ≤41°F.

Preparation – Day of service

  1. Combine all dip ingredients in a large mixing bowl and gently stir to fully coat dip in dressing.
  2. Portion 8 oz. using a #8 scoop into cup cups and serve with 1.5 oz. Fritos® Original Corn Chips. Individual 2 oz. Fritos® Corn Chips bags can be used instead of portioning chips.
  3. Cold hold for service.
  4. CCP: Store at ≤41°F.

Tips | Notes

  • Use smallwares or a food processor for dicing to reduce labor.
  • If using fresh limes, incorporate the zest into the vinaigrette to deepen the lime flavor.
  • Add 1–2 teaspoons of cumin, oregano, or chili powder to the dressing for a more complex profile.
  • Tostitos® Reduced Fat Crispy Rounds and Baked Tostitos® Scoops Tortilla Chips can be used as whole grain dipping alternatives to Fritos® Original Corn Chips.

Food Safety

  • Cold Hold: ≤41°F
  • Process: No Cook (Process #1)