STANDARDIZED recipe exchange
queso meatball nachos SERVING: 25
instructions 1. Drain and rinse well black beans and corn. 2. Combine beans, corn, onions, jalapenos and spices. Add cheese sauce and blend until all ingredients are mixed together. 3. Place meatballs in full size steamtable pan. Pour mixed sauce over the meatballs making sure to coat all. 4. Marinate for 24 hours. Cover and hold at 41 °F or less until ready to cook. (CCP) 5. Cook at 300 °F and heat until the internal temperature of the meatballs reaches 165 °F. (CCP) 6. Serve 4 meatballs and 1/2 cup sauce on top of 1 oz. tortilla chips. 7. Top with 1 tbsp. tomato and 2 tsp. cilantro.
ingredients • Black beans, canned (2 cups) • Corn, canned (2 cups) • Onions, yellow, chopped (2 cups) • Jalapeno peppers, fresh, diced (2 tbsp.) • Garlic, granulated (1 Tbsp.) • Black pepper (2 tsp.) • LAND O LAKES® Mucho Que- so™ Jalapeño Cheese Sauce (4.38 cups) • Beef meatballs (100) • Unsalted Corn Tortilla Chips (25 oz.) • Tomato, chopped (2 cups) • Cilantro, chopped (1 cup)
recipe notes Serving size: • 4 meatballs • 1/2 cup sauce • 1 oz. tortilla chips • 1 tbsp. tomato • 2 tsp. cilantro Crediting: • 2 oz. M/MA • 1 oz. grain serving
Can substitute whole grain hoagie bun for tortilla chips.
nutrition Calories: 375 kcal Carbs: 35.5 g Sat Fat: 8 g Protein: 19.7 g Total Fat: 18.6 g Cholesterol: 62.6 mg Vitamin A: 329.6 IU Iron: 2.33 mg Sodium: 564 mg Vitamin C: 5 mg Calcium: 268 mg Dietary Fibers: 3.75 g
SOURCE USDairy.com
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