Philly Cheesesteak Nachos with Doritos® Walking Taco Reduced Fat Nacho Cheese Tortilla Chips

Description

Doritos^® Features Philly cheesesteak beef heated in a creamy queso blanco cheese sauce, served over Doritos^® Walking Taco Reduced Fat Nacho Cheese Tortilla Chips and topped with fresh sauteed green bell peppers, onions, and mushrooms. A bold, street food-inspired entrée designed for high-volume service, leveraging batch-cooking methods on the tilt skillet to maintain maximum culinary quality and visual appeal.

1 serving = 1 bag Walking Taco Doritos^® Reduced Fat Nacho Cheese Tortilla Chips + 5/8 cup beef and cheese sauce + 3/4 cup of sauteed peppers, onions, and mushrooms mixture

Meal Contribution

• 2 oz. Eq M/MA
• 2 oz. Eq Grain
• ¾ cup Veg

Ingredients

Directions

Pre-Preparation – One day before service

1. Transition frozen Philly beef from freezer storage to the walk-in cooler the night before service. Allow for a minimum 8-hour thaw at 40°F or below.
2. CCP: Store at 41°F or below.
3. Wash fresh produce. Slice green peppers and onions into 1/4-inch strips. Clean and slice mushrooms to 1/4-inch thickness. Hold refrigerated in separate covered, labeled containers.
4. CCP: Store at 41°F or below.
5. Ingredient Readiness: Organize queso blanco sauce and measured water near the cooking station for morning-of efficiency.

Preparation – Day of service

1. Heat tilt skillet to 350°F. Coat with oil and sauté peppers and onions in batches. Season with salt and pepper. Cook for 6-8 minutes until caramelized at the edges. Transfer to hotel pan. Add fresh oil and sauté mushrooms 4-5 minutes until browned. Combine all vegetables and verify the temperature reaches 135°F+.
2. CCP: Hot hold at 135°F.
3. Build the Beef and Cheese Sauce: In a large tilt skillet or steam-jacketed kettle set to approx. 300°F, combine queso blanco and water. Stir until fully incorporated and smooth. Adjust water as needed for a pourable viscosity.
4. Cooking Process: Integrate thawed Philly beef into the sauce. Stir gently to preserve meat texture. Heat until the mixture reaches an internal temperature of 165°F throughout.
5. Transfer beef and cheese sauce to hotel pans on the steam table.
6. CCP: Hot hold at 135°F.

To Serve

1. Place 1 sealed Doritos® Walking Taco bag on a tray. Open the bag from the side and tear across the top so it stands upright like a bowl.
2. Ladle 5/8 cup hot beef and cheese sauce directly onto the chips.
3. Top with 3/4 cup hot sauteed peppers, onions, and mushrooms.

Tips | Notes

• To ensure the ultimate crunch, build nachos at the moment of service only. Cheese sauce softens chips quickly; assemble and hand off immediately to preserve chip integrity.
• Sauté vegetables in single-layer batches. Crowding the skillet leads to pale, limp vegetables. Proper batching produces the vibrant color and firm texture that drives student engagement.
• Stage both hot components in hotel pans at the service line. Verify steam table capacity for two full pans to ensure smooth service during high-visibility periods.

Food Safety

• Hot Hold: 135°F (Beef and Cheese Sauce Mixture, Sauteed Vegetables)
• Reheat: 165°F (Philly Cheesesteak Beef)
• Process: Same Day (Process #2) – Simultaneous Hot and Cold Holding Required