Precooked Scrambled
Chilaquiles
Serving Size: 50
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Ingredients
- 3 lbs, 2 oz (50 oz) – Tostitos® Whole Grain Rich Crispy Rounds Tortilla Chips
- 6¼ cups (50 oz) – Enchilada sauce
- 1 lb, 9 oz (25 oz) – USDA yellow reduced-fat shredded cheese (100012)
- 3 lbs, 2 oz (50 oz) – Frozen Sunny Fresh® Precooked Scrambled Eggs
- Jalapeño slices, sour cream and/or low-sodium salsa (optional toppings)
Preparation
- Combine half of the chips and half of the enchilada sauce together in a large bowl.
- Toss tortilla chips and enchilada sauce together.
- Spread mixture over a parchment-lined, full sheet tray.
- Repeat steps 1–3 until you have as many 25-portion pans as needed (e.g., 200 students = 8 pans).
- Evenly sprinkle shredded cheese and eggs over the top.
- Place in 375°F oven and heat until edges are slightly charred, cheese is bubbling and eggs have reached 165°F.
- After reaching temperature, remove from oven and allow to cool for 2 minutes to allow cheese to set.
- After cheese has set, cut into 25 portions (5 x 5).
- Hold at 145°F until service; to serve, place one slice in tray or boat.
Optional: serve with jalapeño slices, sour cream, and/or low-sodium salsa.
Nutrition Facts (1 Serving)
