Food Management Digizine - Q1 2023

White cheese stuffed chiles poblanos Created by: Chef Mike Murphy, Head Chef, University of Illinois, Champaign, Ill. Why it won: Chiles rellenos is a Mexican food legend and this one takes it over the top with egg white-battered peppers stuffed with white

Flame-broiled cod on a creamy pepper queso Created by: Chef Tom Nicklow, Foodservice Director/Executive Chef, SAGE Dining Service, Inc., Towson, MD Why it won: These trendy nachos have it all: Bulgogi beef, nacho

cheese queso, fried and served with more white

Flame-broiled cod on a creamy pepper queso

cheese, edamame, lettuce and kimchi.

White cheese stuffed chiles poblanos

queso and the vibrant roasted tomato and pibil sauce with cilantro and jalapeno oil.

Texico queso benedict

Smoked queso cider mill donuts bread pudding Created by: Chef Frank Turchan, Campus Executive Chef, University of Michigan, Ann Arbor, Mich. Why it won: In the Midwest, the saying goes “An apple pie without some cheese is like a kiss without a squeeze.” This bread

Created by: Chef Toni Thomas, Execution Chef & Production Manager, Aramark/1845 @ Memorial Baylor University, Waco, Tex. Why it won: The elements are all present for brunch heaven with a “Texican” twist: Queso gordita, poached egg, white cheese sauce, hollandaise, Texican guajillo hot chicken, avocado, pickled red onion and radish.

Smoked queso cider mill donuts bread pudding

Texico queso benedict

pudding has smoky applewood white cheese baked right in, and it’s served with sour cream apple cider sauce.

Queso bites Created by: Chef Jonathan Hunt, Senior Executive Chef, Aramark at Miami University, Oxford, Ohio Why it won: The secret’s in the breading: These bites boast a crunchy corn tortilla exterior that’s holding queso, pico de gallo and fire-roasted salsa.

Cheesy pan de muerto Created by: Chef Ivan Cedeno, Chef de Cuisine, UC San Diego, La Jolla, Calif. Why it won: Translated to “bread of the dead,” or “dead bread” this amazing Mexican sweet bread is traditionally baked for Dia de los Muertos celebrations. With the added queso, we could celebrate this year-round.

Queso bites

Cheesy pan de muerto

How Do You Queso? Queso bar

Cheesy chicken & waffles Created by: Canet Waters, Lake Washington Institute of Technology Instructor, Lynwood, Wash. Why it won: Chicken and waffles traditionally plays to that “savory- sweet” vibe. But this version is decidedly “savory-cheesy,” with white cheese sauce instead of the usual maple syrup. Texican guajillo hot chicken, avocado, pickled red onion and radish.

Queso Bar

Cheesy chicken and waffles

Created by: Chef Robert Burnell, Executive Chef, Westfield State University Dining Services, Westfield, Mass. Why it won: WSU Dining let students take the wheel with this DIY queso bar, turning them

loose on tortilla chips, fries, hush puppies, chicken tenders and/or roasty shishito peppers (a genius idea to dip into queso, btw).


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