TOTAL SERVINGS: 40 SERVING SIZE: 1 POTATO
This dish features a fluffy baked potato exploding with flavor! Smothered with tender Philly beef, sauteed peppers and onions, and creamy queso and a sprinkle of cilantro, this bold and satisfying meal is sure to shake up the lunch line!
CHEESESTEAK SPUDQUAKE
INGREDIENTS 5lbs J.T.M. Seasoned Beef (CP5891) 5lbs J.T.M. Premium Queso
PREP 1. Spray potatoes with butter spray and lightly salt outside of potato. 2. Bake potatoes 1 hour at 350ºF or until temperature reaches 135ºF. 3. While potatoes are baking, cut peppers and onions into strips. 4. Add Worcestershire sauce and seasonings to beef. 5. Cook beef mixture in steamer until temp reaches 165ºF. 6. Cut potatoes in center and squeeze ends to open. 7. Fill center of potatoes with 2 1/2 oz of beef mixture and top with 1 1/2 oz queso blanco sauce. ASSEMBLY 1. Drizzle sriracha or Buffalo sauce on top and garnish with chopped cilantro.
Blanco Sauce (5718) 40ea Baked Potatoes
5lbs Yellow Onions, sliced 5lbs Red Bell Pepper, sliced 2 c Worcestershire sauce 2 T salt 2 T Onion Powder 2 T Garlic Powder 1 T Cracked Red Pepper Garnish Sriracha or Buffalo Sauce 1 bunch Cilantro, chopped (for garnish)
Crediting: 3 M/MA; 1C Starchy Grain; 1/4C Red/Orange Vegetable + 1/4C Other Vegetable
RECIPE COURTESY OF PICKENS COUNTY SCHOOLS, SC
This recipe also works well with these J.T.M. products: Taco Filling, Chili, Beef Crumbles, Golden Hatch Queso.
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