Texas Mushroom Queso State(Texas) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
A Texas twist to a favorite dish; this Mexican-inspired creamy, cheesy sauce made with roasted Texas grown mushrooms is sure to be popular with your students’ tastebuds!
½ cup queso and 2 oz tortilla chips provide ⅛ cup additional vegetable, 2 oz eq grains, and ½ oz eq meat/meat alternate.
Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Texas Department of Agriculture
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 1 vote

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

click here to create an account.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes


  • Preheat convection oven to 400 °F.
  • Measure spices into a small bowl: chili powder, cumin, garlic powder, onion powder, and salt. Set aside.
  • In a large bowl, add the mushrooms and drizzle with oil; toss well. Season the mushrooms with the spice mixture until evenly coated.
  • Add the prepared mushrooms in a single layer onto parchment lined 18” x 26” sheet pans.
    For 50 servings, use two sheet pans.
    For 100 servings, use three sheet pans.
  • Roast the mushrooms in a 400 °F convection oven with the fan on for 10-15 minutes or until golden brown. Remove from oven and chop into small pieces using a food processor. Hold hot until ready to add to the queso.
    Critical Control Point: Hold hot at 135 °F or higher.
  • Warm the milk in a pot on low heat. Heat to 135 °F or higher.
    Critical Control Point: Hold hot at 135 °F or higher.
  • Shred the bulk cheese with a grater.
  • Melt margarine over medium heat in a large pot.
  • Using a wooden spoon, whisk, or heat-safe rubber spatula, stir in the flour until well incorporated and smooth.
  • Gradually add the warm milk to the flour/butter mixture. Bring to a simmer, stirring constantly with a whisk for 10-15 minutes breaking up the clumps as needed.
  • Reduce the heat to medium low, add cheese, and mix well with a wooden spoon or heat-safe rubber spatula until melted and fully incorporated.
  • Add roasted, chopped mushrooms and mix well.
  • Transfer to a 20” x 12” x 4” pan for service.
    Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
  • Serve ½ cup, portion with No. 8 scoop or 4 oz ladle in a cup or over 2 oz of tortilla chips.


Nutrition Facts
Texas Mushroom Queso State(Texas) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ½ cup queso (No. 8 scoop) and 2 oz tortilla chips
Calories 390 Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 3.5g22%
Cholesterol 10mg3%
Sodium 430mg19%
Potassium 470mg13%
Total Carbohydrate 47g16%
Dietary Fiber 1g4%
Total Sugars 5g6%
Protein 11g22%
Vitamin C 0mg0%
Calcium 269mg27%
Iron 1mg6%
Vitamin A 124mcg
*Marketing Guide
50 Servings:
Mushrooms, cremini: 5 lb
100 Servings:
Mushrooms, cremini: 10 lb


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Serving Suggestions: Pair queso with vegetables, meat, or remove the chips and use as a  topping for tacos. Garnish with chili powder if desired.
Note: if using pre-shredded cheese, reduce the margarine and flour by 10% to prevent a  thicker consistency from the starch.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
26 ¼ lb prepared
100 Servings:
52 ½ lb prepared