Cook Time: 45 Min.

Serving Size: 1/2 C Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F

Nutritional Content

Allergens: AllergenMilk; AllergenWheat; AllergenEggs; AllergenSoy

Calories: 150 Kcal

Carbohydrates: 6 g

Protein: 8 g

Total Fat: 11 g

Calcium: 175 mg

Sodium: 320 mg

Ingredients

10 Servings

• 3 TBSP 1 tsp Margarine, Solids

• 3 TBSP Flour, All Purpose

• 1/2 tsp Salt, Iodized

• 1/8 tsp Pepper, Black Ground

• 2 C Milk 2%, Bulk, Scalded

• 3/4 C Egg, Liquid, Thawed

• 5 Oz Peppers, Chile Green Cnd

• 2.5 Oz Cheese, Cheddar Shredded

• 2.5 Oz Cheese, Monterey Jack Shredded

25 Servings

• 1/2 C Margarine, Solids

• 1/2 C Flour, All Purpose

• 1 tsp Salt, Iodized

• 1/4 tsp Pepper, Black Ground

• 1 1/4 Qt Milk 2%, Bulk, Scalded

• 2 C Egg, Liquid, Thawed

• 13 Oz Peppers, Chile Green Cnd

• 6 Oz Cheese, Cheddar Shredded

• 6 Oz Cheese, Monterey Jack Shredded

50 Servings

• 1 C Margarine, Solids

• 1 C Flour, All Purpose

• 2 tsp Salt, Iodized

• 1/2 tsp Pepper, Black Ground

• 2 1/2 Qt Milk 2%, Bulk, Scalded

• 1 Qt Egg, Liquid, Thawed

• 1 Lb 10 Oz Peppers, Chile Green Cnd

• 12 Oz Cheese, Cheddar Shredded

• 12 Oz Cheese, Monterey Jack Shredded

100 Servings

• 2 C Margarine, Solids

• 1 3/4 C Flour, All Purpose

• 1 TBSP 1 tsp Salt, Iodized

• 1 tsp Pepper, Black Ground

• 1 Gal 1 C Milk 2%, Bulk, Scalded

• 2 Qt Egg, Liquid, Thawed

• 3 Lb 4 Oz Peppers, Chile Green Cnd

• 1 Lb 8 Oz Cheese, Cheddar Shredded

• 1 Lb 8 Oz Cheese, Monterey Jack Shredded

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Heat margarine over medium heat until warm & bubbly but not brown. Add flour; stir until smooth. Add salt & pepper.

3. Add milk gradually, stirring constantly. Cook, stirring until smooth & thick, about 15-20 minutes.

4. Add milk gradually, stirring constantly. Cook, stirring until smooth & thick, about 15-20 minutes.

5. Eggs: Cook to internal temp of 145F/62C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the

   proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
   Print Recipe Here