Viewing 1 post (of 1 total)
  • Author
    Posts
  • #4367
    Peggy
    Member

    Yield: 100 portions
    Each Portion: 20 chips (1-1/2 ounces), 1/4 cup sauce (2 ounces)

    1-1/2 No. 10 can Peppers, jalapeno, drained
    3 cups Water
    1-3/4 quarts Reserved liquid, drained from jalapeno peppers
    11 lb Cheese, American, shredded
    9 lb Tortilla chips

    Drain peppers. Reserve 1-3/4 quarts liquid for use in Step 2. Coarsely chop 2 lb 3 ounces (4-1/3 cups) peppers. Set aside for use in Step 6.
    Combine water and reserved jalapeno liquid in steam jacketed kettle or stock pot. Bring to a simmer (170F to 180F). DO NOT BOIL.
    Add cheese to hot mixture. Stir constantly until melted, about 3 to 4 minutes, or until smooth and creamy. DO NOT BOIL.
    Remove from heat; keep warm (140F).
    Pour 2 ounces (1/4 cup – 1 size 1 ladle) sauce over 1-1/2 ounces (20 chips) tortilla chips.
    Sprinkle 1/3 ounce (2 teaspoons) jalapeno peppers over each portion.
    NOTE:

    In Step 1, reserve remainder of peppers for salad bar.
    In Step 3, DO NOT use cheddar cheese. It will not produce a smooth, viscous product.
    In Step 3, cheese, when combined with jalapeno liquid, begins to curdle at temperatures above 170F to 180F.
    In Step 4, sauce may be held in a steam table pan (12 x 20 x 4 inches deep) on serving line.
    Id desired, Nachos may be served as an appetizer. Prepare 1/2 recipe. EACH PORTION: 2 tablespoons (1 ounce) and 10 chips (3/4 ounce).
    VARIATION:

    NACHOS (READY TO USE CHEESE SAUCE): In Step 1, use 4 lb 12 ounces (3/4 No. 10 can) jalapeno peppers. Drain, chop 2 lb 3 ounces (4-3/4 cups) peppers. Reserve 1 lb 8 ounces (3 cups) liquid. Combine jalapeno liquid with 13 lb 4 ounces (1-1/2 gallons; 2-No. 10 cans) ready to use cheese sauce. Mix until smooth. Omit Step 3. Place in steam jacketed kettle or stock pot. Heat, stirring constantly until hot, about 10 to 15 minutes. DO NOT BOIL. Follow Steps 4 through 6.

    NACHOS (READY TO USE CHEESE SAUCE WITH JALAPENO PEPPERS): Omit Steps 1 through 3. Place 13 lb 4 ounce (1-1/2 gallon – 2-No. 10 cans) ready to use cheese sauce with jalapeno peppers in steam jacketed kettle or stock pot. Heat, stirring constantly until hot, about 10 to 15 minutes. DO NOT BOIL. Follow Steps 4 through 6.

Viewing 1 post (of 1 total)
  • You must be logged in to reply to this topic.