Chilaquiles with Eggs
Conejo Valley Unified School District
Chilaquiles with Eggs
Conejo Valley USD Culinary Center Team
Same Day or
Advance Prep
Same day service
except thawing
Temperature
at Service
Prep to Serve Time
Yield
Serving Size
1/2 cup (No. 8 scoop)
Per 50
Servings
Prep: 30 minutes
Cook: 40 minutes
one 12" x 20" x 6" steam
table pan
Per 100
Servings
Prep: 60 minutes
Cook: 40 minutes
two 12" x 20" x 6" steam
table pans
Hot
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Measure
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Egg, scrambled mix**
2 qt 1 cup
1 gal 2
cup
1. Thaw egg in refrigerator at 41° F or lower.
CCP: Thaw egg in refrigerator at 41° F or lower.
Tortillas, whole grain-rich, 6", 1 oz
50 each
100 each
2. Pre-heat convection oven to 350° F.
Cooking spray
3. Cut 50 corn tortilla into 1/2" strips.
Kale, untrimmed, fresh
1 lb AP
2 lb AP
4. Spray one 18" x 26" x 1" sheet pan with pan release spray. Spread tortilla strips on pan,
single layer. Spray with pan release spray and toss to coat.
Pico de gallo, fresh
1 qt 1 cup
2 qt 2 cup
5. Bake tortilla strips at 350° F for 15-18 minutes until strips turn light golden brown. Place
tortilla strips in one 12" x 20" x 6" steam table pan for 50 servings OR two pans for 100
servings.
Salsa, low-sodium, pouch
1 qt 3 cup
3 qt 2 cup
6. Pour scrambled eggs mix evenly over tortilla strips.
Cheese, cheddar, yellow, reduced
fat, shredded
2 cup
1 qt
7. Rinse kale under cool running water. Trim and chop kale into 1" pieces to measure 3 cups
for 50 servings OR 1 qt + 2 cups for 100 servings.
Cheese, mozzarella, shredded
2 cup
1 qt
8. Add chopped kale, pico de gallo, and salsa to tortilla strips and eggs mixture. Mix well to
combine. Lightly pat down tortilla strips so they are all covered in juices from salsa. Cover
pan with parchment and foil.
Recipe #
67
District Recipe #
7/23/2015
12:42 pm
Page 1 of 3
Chilaquiles with Eggs
Conejo Valley Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
9. Bake at 350° F for 30 minutes or until internal temperature has reached 145° F.
CCP: Bake until internal reached 145° F or higher for at least 15 seconds.
10. Combine cheeses and sprinkle on top of egg mixture; lightly cover with foil. Bake at 350°
F for 5 minutes until cheese melts.
11. Portion 1/2 cup (No. 8 scoop) for each serving.
12. Serve immediately one 1/2 cup (No. 8 scoop) for each serving or hold for hot service at
145° F.
CCP: Hold for service at 145° F.
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
1.75
1.00
1/4
1/4
1/2
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
153.00
13.50
Menu Category
67
Trans Fat
Total Fat
Sodium
grams
grams
grams
mg
8.80
2.90
0.00
6.70
295.90
Recipe Note: Sunny Fresh brand of scrambled egg mix was used for Nutritional and Component Analysis.
Kid Rating (forks) May use USDA pasteurized whole frozen eggs.
Hot Plate Recipes
Meatless or Plant-Based Recipes
Recipe #
Saturated Fat
grams
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Recipe Roots (Flavor Profile)
Southwest USA
Central/South America
Protein
4 Forks
Recipe Notes: Thaw Egg in Refrigerator at CCP: 41° F or lower.
District Recipe #
7/23/2015
12:42 pm
Page 2 of 3
Chilaquiles with Eggs
Conejo Valley Unified School District
Recipe #
67
District Recipe #
7/23/2015
12:42 pm
Page 3 of 3