Search the recipe database
Cheesy Breadsticks with Chili
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1/2 cup chili and 1 breadstick
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bread Mozzarella Cheese Stick, WGR, #83 | 100 breadstick(s) |
Beef, Ground, 80/20, #3 | 21 pound(s) + 14 ounce(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) + 14 ounce(s) |
Peppers, Green, Diced, Frozen, #75 | 1 pound(s) + 14 ounce(s) |
Cumin Seed, Ground, #319 | 1 tablespoon(s) + 3/4 teaspoon(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 1/4 cup(s) |
Chili Powder, #329 | 1/2 cup(s) + 2 tablespoon(s) |
Sauce, Tomato, #10 Can, #264 | 3 quart(s) + 1/4 cup(s) |
Water, Municipal, Mississippi | 3 quart(s) + 1/2 cup(s) |
Tomatoes, Crushed, #10 Can, #268 | 3 quart(s) + 1/4 cup(s) |
DIRECTIONS
1. | Bake breaksticks according to package and/or case directions. |
2. | Brown ground beef and drain in colander. Press draining beef to remove excess fat. |
3. | Add onions and peppers and sauté until onions and peppers are tender. |
4. | Mix in spices and cook for 5 minutes. |
5. | Stir in tomato sauce, water, and crushed tomatoes. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Using 4 ounce ladle or 4 ounce spoodle, portion 1/2 cup chili and serve with 1 breadstick. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
Variation: use with Chili con Carne with Beans, MRS130