Southwest Breakfast Queso With Black Beans, Corn & SunChips® Garden Salas Whole Grain Snacks

Southwestern Black Bean Dip and Chips with SunChips

Prep Time

20

Minutes

Cook Time

~35

Minutes

Total Time

55

Minutes

Yield (Serves)

100

Servings

Description

Warm, creamy Southwest queso folded with scrambled eggs, black beans, roasted corn, tomatoes, and mild green chiles. Finished with salsa verde for brightness and served with crunchy Garden Salsa SunChips® whole grain snacks. A colorful, fiber-rich, student approved breakfast option with familiar Tex-Mex flavors and a fun handheld crunch.

Meal Contribution

  • 1.25 oz. Eq Grain
  • 1 oz. Eq M/MA
  • ¼ cup Vegetables

Nutrition
Per Serving
 
Calories290
Saturated Fat 4g
Sodium 450mg
Added Sugar 2g

1 serving = ¼ cup Southwest Breakfast Queso & 1 oz. bag SunChips® Garden Salsa

Ingredients


Ingredient Measure Weight
USDA liquid whole eggs, thawed – 11 lb.
White cheese sauce – 8 lb.
Black beans, low sodium, drained & rinsed – 6 lb.
Roasted corn, frozen – 6 lb.
Diced tomatoes, no-salt-added, drained – 3 lb.
Diced mild green chiles, drained 2 cups –
Salsa verde, low sodium 2 quarts –
Chili powder 6 tbsp 3 oz.
Ground cumin 6 tbsp 3 oz.
Smoked paprika 3 tbsp 1.5 oz.
Garlic powder 3 tbsp 1.5 oz.
Onion powder 3 tbsp 1.5 oz.
Salt-free southwest seasoning As needed –
Pan release spray As needed –
SunChips® garden salsa whole grain snacks, 1 oz. bags 100 each

Directions

Pre-Preparation – One day before service

  1. Move USDA liquid whole eggs from freezer to cooler to thaw overnight.
  2. CCP: Store at ≤41°F.
  3. Next, combine the white cheese sauce, thawed corn, drained and rinsed black beans, drained tomatoes, drained green chilies, and spices in a large mixing bowl. Using a rubber spatula stir to combine.
  4. Divide the breakfast queso between two 4-inch hotel pans and cover with foil. Store overnight in the cooler, labeled, and dated.
  5. CCP: Store overnight, wrapped, labeled, and dated at ≤41°F.

Preparation –  Day of service

  1. Scramble eggs by whisking thawed eggs until uniform.
  2. Heat a tilt skillet or heavy pan to 300–325°F; coat with pan spray.
  3. Cook eggs in batches, folding gently into large curds.
  4. Cook to 145°F with no visible liquid.
  5. Transfer cooked eggs to steam table.
  6. CCP: hold at 135°F or higher.
  7. Bake the queso dip at 350 degrees, covered with foil, for 22 minutes. Stir to distribute heat.
  8. Return, covered with foil, to the oven and continue cooking an additional 15-18 minutes. Or until the dip reaches 135°F for 15 seconds.
  9. CCP Temps: Cook to 135°F or higher.
  10. Gently fold scrambled eggs into the queso mixture.
  11. Stir in salsa verde for brightness.
  12. CCP Temps: Queso to 165°F; eggs to 145°F; hold at 135°F or higher.

To serve:

  1. Portion ¼ cup hot Southwest Breakfast Queso into a bowl, cup, or onto a tray.
  2. Serve with 1 oz. bag SunChips® Garden Salsa. Another option (gluten and big 9 allergen free) is 0.875 oz. bag of Baked Tostitos® Scoops, which is also 1.25 oz. Eq Grain per bag.
  3. Offer optional pico de gallo or cilantro garnish.
  4. Serve immediately.

Food Safety

Same Day (Process #2)