Recipe for Chilaquiles with Eggs

Yields 50 Servings

This recipe yields one–12 inch by 20 inch by 6 inch, steam table pan of chilaquiles with eggs for 50 servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 2 quarts and 1 cup of precooked scrambled egg mix
  
• 50 whole grain-rich tortillas, 6 inch round, 1 ounce each (U.S. Department of Agriculture [USDA] food item)
  
• Cooking spray
  
• 1 pound as purchased fresh untrimmed kale
  
• 1 quart and 1 cup of fresh pico de gallo
  
• 1 quart and 3 cups of low-sodium salsa, pouch (USDA food item)
  
• 2 cups of reduced-fat yellow cheddar cheese, shredded (USDA food item)
  
• 2 cups of mozzarella cheese, shredded (USDA food item)

Directions

1. Thaw precooked scrambled egg mix in refrigerator at 41°F or lower. Critical Control Point (CCP): Thaw egg in refrigerator at 41°F or lower.
2. Preheat convection oven to 350°F.
3. Cut 50 corn tortillas into ½ inch strips.
4. Spray one–18 inch by 26 inch by 1 inch sheet pan with pan release spray. Spread tortilla strips on pan in a single layer. Spray with pan release spray to coat.
5. Bake tortilla strips at 350°F for 15 to 18 minutes until strips turn light golden brown. Place tortilla strips in one–12 inch by 20 inch by 6 inch steam table pan.
6. Pour precooked scrambled egg mix evenly over tortilla strips.
7. Rinse kale under cool running water. Trim and chop kale into 1 inch pieces to measure 3 cups.
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.
9. Bake at 350°F for 30 minutes or until internal temperature has reached 160°F. CCP: Bake until internal reached 160°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. Hold for hot service at 135°F or higher. CCP: Hold for service at 135°F or higher.
11. Portion ½ cup (one number 8 scoop) for each serving.

Nutritional Analysis

• Calories, in K calories: 153.00
  
• Carbohydrates, in grams: 13.50
  
• Protein, in grams: 8.80
  
• Saturated fat, in grams: 2.90
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 6.70
  Sodium, in milligrams: 295.90
  

Yields 100 Servings

This recipe yields two–12 inch by 20 inch by 6 inch, steam table pans of chilaquiles with eggs for 100 servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 1 gallon and 2 cups of precooked scrambled egg mix
  
• 100 whole grain-rich tortillas, 6 inch round, 1 ounce each (U.S. Department of Agriculture [USDA] food item)
  
• Cooking spray
  
• 2 pounds as purchased fresh untrimmed kale
  
• 2 quarts and 2 cups of fresh pico de gallo
  
• 3 quarts and 2 cups of low-sodium salsa, pouch (USDA food item)
  
• 1 quart of reduced-fat yellow cheddar cheese, shredded (USDA food item)
  1 quart of mozzarella cheese, shredded (USDA food item)

Directions

1. Thaw precooked scrambled egg mix in refrigerator at 41°F or lower. Critical Control Point (CCP): Thaw egg in refrigerator at 41°F or lower.
2. Preheat convection oven to 350°F.
3. Cut 100 corn tortillas into ½ inch strips.
4. Spray two–18 inch by 26 inch by 1 inch sheet pans with pan release spray. Spread tortilla strips on pan in a single layer. Spray with pan release spray to coat.
5. Bake tortilla strips at 350°F for 15 to 18 minutes until strips turn light golden brown. Place tortilla strips in two–12 inch by 20 inch by 6 inch steam table pans.
6. Pour precooked scrambled egg mix evenly over tortilla strips.
7. Rinse kale under cool running water. Trim and chop kale into 1 inch pieces to measure 1 quart and 2 cups.
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.
9. Bake at 350°F for 30 minutes or until internal temperature has reached 160°F. CCP: Bake until internal reached 160°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. Hold for hot service at 135°F or higher. CCP: Hold for service at 135°F or higher.
11. Portion ½ cup (one number 8 scoop) for each serving.

Nutritional Analysis

• Calories, in K calories: 153.00
  
• Carbohydrates, in grams: 13.50
  
• Protein, in grams: 8.80
  
• Saturated fat, in grams: 2.90
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 6.70
  Sodium, in milligrams: 295.90
  

General Recipe Information

Category

• Hot plate recipes
• Meatless or plant-based recipes

Serving Suggestion

• Yield 50 or yield 100– ½ cup servings (one number 8 scoop)
• Sunny Fresh brand of scrambled egg mix was used for nutritional and component analysis
• May use U.S. Department of Agriculture food item pasteurized whole frozen eggs

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 1.75 ounce equivalents meat/meat alternative
• 1 ounce equivalents whole grain-rich
• ½ cup vegetable (¼ cup red/orange vegetable and ¼ cup other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Whole grain-rich 6 inch tortillas, 1 ounce each
• Low sodium salsa, pouch
• Reduced fat yellow cheddar cheese, shredded
• Mozzarella cheese, shredded

Recipe Roots (Flavor Profile)

• Southwest USA
• Central/South America

Preparation Time

• Preparation to serve time: 1 hour and 10 minutes for 50 servings and 1 hour and 40 minutes for 100 servings

Critical Control Point (CCP)

• CCP: Thaw egg in refrigerator at 41°F or lower
• CCP: Bake until internal reached 160°F or higher for at least 15 seconds
• CCP: Hold for service at 135°F or higher

Kid Rating

Culinary Center

Conejo Valley Unified School District