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!
NSLP/SBP CREDITING INFORMATION:
½ cup queso and 2 oz tortilla chips provide ⅛ cup additional vegetable, 2 oz eq grains, and ½ oz eq meat/meat alternate.
RECIPE PROJECT NAME
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
Add to Cookbook https://theicn.org/cnrb/pdfs/state_developed_recipes/texas/texas-mushroom-queso-schools-state-developed.pdf

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

Ingredients
 

50 Servings

    Weight

    • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
    • - - Chili powder
    • - - Cumin, ground
    • - - Garlic powder
    • - - Onion powder
    • - - Kosher salt
    • 1 ⅘ oz Olive oil
    • 2 lb


       Cheese, American, reduced fat, bulk
      Note: Do NOT use pre-shredded cheese for this recipe;
      the starchy coating will prevent complete melting.
    • 6 oz Margarine
    • 6 oz Flour, all-purpose
    • 5 lb 11 oz Milk, nonfat, warm
    • 6 lb 4 oz Chips, tortilla

    Measure

    • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
    • 2 Tbsp Chili powder
    • 2 Tbsp Cumin, ground
    • 1 ½ Tbsp Garlic powder
    • 1 ½ Tbsp Onion powder
    • ½ Tbsp Kosher salt
    • ¼ cup Olive oil
    • 2 qt


       Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
    • ¾ cup Margarine
    • 1 ¼ cups Flour, all-purpose
    • 2 qt 2 ½ cups Milk, nonfat, warm
    • - - Chips, tortilla

    100 Servings

      Weight

      • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
      • - - Chili powder
      • - - Cumin, ground
      • - - Garlic powder
      • - - Onion powder
      • - - Kosher salt
      • 3 ⅗ oz Olive oil
      • 4 lb


         Cheese, American, reduced fat, bulk

        Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

      • 12 oz Margarine
      • 12 oz Flour, all-purpose
      • 11 lb 3 oz Milk, nonfat, warm
      • 12 lb 8 oz Chips, tortilla

      Measure

      • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
      • ¼ cup Chili powder
      • ¼ cup Cumin, ground
      • 3 Tbsp Garlic powder
      • 3 Tbsp Onion powder
      • 1 Tbsp Kosher salt
      • ½ cup Olive oil
      • 1 gal


         Cheese, American, reduced fat, bulk

        Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

      • 1 ½ cups Margarine
      • 2 ½ cups Flour, all-purpose
      • 5 qt 1 cup Milk, nonfat, warm
      • - - Chips, tortilla

      Quantity
       

      50 Servings

        Weight

        • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
        • - - Chili powder
        • - - Cumin, ground
        • - - Garlic powder
        • - - Onion powder
        • - - Kosher salt
        • 1 ⅘ oz Olive oil
        • 2 lb


           Cheese, American, reduced fat, bulk
          Note: Do NOT use pre-shredded cheese for this recipe;
          the starchy coating will prevent complete melting.
        • 6 oz Margarine
        • 6 oz Flour, all-purpose
        • 5 lb 11 oz Milk, nonfat, warm
        • 6 lb 4 oz Chips, tortilla

        Measure

        • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
        • 2 Tbsp Chili powder
        • 2 Tbsp Cumin, ground
        • 1 ½ Tbsp Garlic powder
        • 1 ½ Tbsp Onion powder
        • ½ Tbsp Kosher salt
        • ¼ cup Olive oil
        • 2 qt


           Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
        • ¾ cup Margarine
        • 1 ¼ cups Flour, all-purpose
        • 2 qt 2 ½ cups Milk, nonfat, warm
        • - - Chips, tortilla

        100 Servings

          Weight

          • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
          • - - Chili powder
          • - - Cumin, ground
          • - - Garlic powder
          • - - Onion powder
          • - - Kosher salt
          • 3 ⅗ oz Olive oil
          • 4 lb


             Cheese, American, reduced fat, bulk

            Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

          • 12 oz Margarine
          • 12 oz Flour, all-purpose
          • 11 lb 3 oz Milk, nonfat, warm
          • 12 lb 8 oz Chips, tortilla

          Measure

          • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
          • ¼ cup Chili powder
          • ¼ cup Cumin, ground
          • 3 Tbsp Garlic powder
          • 3 Tbsp Onion powder
          • 1 Tbsp Kosher salt
          • ½ cup Olive oil
          • 1 gal


             Cheese, American, reduced fat, bulk

            Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

          • 1 ½ cups Margarine
          • 2 ½ cups Flour, all-purpose
          • 5 qt 1 cup Milk, nonfat, warm
          • - - Chips, tortilla

          Ingredients
           

          50 Servings

            Weight

            • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
            • - - Chili powder
            • - - Cumin, ground
            • - - Garlic powder
            • - - Onion powder
            • - - Kosher salt
            • 1 ⅘ oz Olive oil
            • 2 lb


               Cheese, American, reduced fat, bulk
              Note: Do NOT use pre-shredded cheese for this recipe;
              the starchy coating will prevent complete melting.
            • 6 oz Margarine
            • 6 oz Flour, all-purpose
            • 5 lb 11 oz Milk, nonfat, warm
            • 6 lb 4 oz Chips, tortilla

            Measure

            • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
            • 2 Tbsp Chili powder
            • 2 Tbsp Cumin, ground
            • 1 ½ Tbsp Garlic powder
            • 1 ½ Tbsp Onion powder
            • ½ Tbsp Kosher salt
            • ¼ cup Olive oil
            • 2 qt


               Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
            • ¾ cup Margarine
            • 1 ¼ cups Flour, all-purpose
            • 2 qt 2 ½ cups Milk, nonfat, warm
            • - - Chips, tortilla

            100 Servings

              Weight

              • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
              • - - Chili powder
              • - - Cumin, ground
              • - - Garlic powder
              • - - Onion powder
              • - - Kosher salt
              • 3 ⅗ oz Olive oil
              • 4 lb


                 Cheese, American, reduced fat, bulk

                Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

              • 12 oz Margarine
              • 12 oz Flour, all-purpose
              • 11 lb 3 oz Milk, nonfat, warm
              • 12 lb 8 oz Chips, tortilla

              Measure

              • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
              • ¼ cup Chili powder
              • ¼ cup Cumin, ground
              • 3 Tbsp Garlic powder
              • 3 Tbsp Onion powder
              • 1 Tbsp Kosher salt
              • ½ cup Olive oil
              • 1 gal


                 Cheese, American, reduced fat, bulk

                Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

              • 1 ½ cups Margarine
              • 2 ½ cups Flour, all-purpose
              • 5 qt 1 cup Milk, nonfat, warm
              • - - Chips, tortilla

              Quantity
               

              50 Servings

                Weight

                • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                • - - Chili powder
                • - - Cumin, ground
                • - - Garlic powder
                • - - Onion powder
                • - - Kosher salt
                • 1 ⅘ oz Olive oil
                • 2 lb


                   Cheese, American, reduced fat, bulk
                  Note: Do NOT use pre-shredded cheese for this recipe;
                  the starchy coating will prevent complete melting.
                • 6 oz Margarine
                • 6 oz Flour, all-purpose
                • 5 lb 11 oz Milk, nonfat, warm
                • 6 lb 4 oz Chips, tortilla

                Measure

                • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                • 2 Tbsp Chili powder
                • 2 Tbsp Cumin, ground
                • 1 ½ Tbsp Garlic powder
                • 1 ½ Tbsp Onion powder
                • ½ Tbsp Kosher salt
                • ¼ cup Olive oil
                • 2 qt


                   Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
                • ¾ cup Margarine
                • 1 ¼ cups Flour, all-purpose
                • 2 qt 2 ½ cups Milk, nonfat, warm
                • - - Chips, tortilla

                100 Servings

                  Weight

                  • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                  • - - Chili powder
                  • - - Cumin, ground
                  • - - Garlic powder
                  • - - Onion powder
                  • - - Kosher salt
                  • 3 ⅗ oz Olive oil
                  • 4 lb


                     Cheese, American, reduced fat, bulk

                    Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                  • 12 oz Margarine
                  • 12 oz Flour, all-purpose
                  • 11 lb 3 oz Milk, nonfat, warm
                  • 12 lb 8 oz Chips, tortilla

                  Measure

                  • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                  • ¼ cup Chili powder
                  • ¼ cup Cumin, ground
                  • 3 Tbsp Garlic powder
                  • 3 Tbsp Onion powder
                  • 1 Tbsp Kosher salt
                  • ½ cup Olive oil
                  • 1 gal


                     Cheese, American, reduced fat, bulk

                    Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                  • 1 ½ cups Margarine
                  • 2 ½ cups Flour, all-purpose
                  • 5 qt 1 cup Milk, nonfat, warm
                  • - - Chips, tortilla
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                    • - - Chili powder
                    • - - Cumin, ground
                    • - - Garlic powder
                    • - - Onion powder
                    • - - Kosher salt
                    • 1 ⅘ oz Olive oil
                    • 2 lb


                       Cheese, American, reduced fat, bulk
                      Note: Do NOT use pre-shredded cheese for this recipe;
                      the starchy coating will prevent complete melting.
                    • 6 oz Margarine
                    • 6 oz Flour, all-purpose
                    • 5 lb 11 oz Milk, nonfat, warm
                    • 6 lb 4 oz Chips, tortilla

                    Measure

                    • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                    • 2 Tbsp Chili powder
                    • 2 Tbsp Cumin, ground
                    • 1 ½ Tbsp Garlic powder
                    • 1 ½ Tbsp Onion powder
                    • ½ Tbsp Kosher salt
                    • ¼ cup Olive oil
                    • 2 qt


                       Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
                    • ¾ cup Margarine
                    • 1 ¼ cups Flour, all-purpose
                    • 2 qt 2 ½ cups Milk, nonfat, warm
                    • - - Chips, tortilla

                    100 Servings

                      Weight

                      • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                      • - - Chili powder
                      • - - Cumin, ground
                      • - - Garlic powder
                      • - - Onion powder
                      • - - Kosher salt
                      • 3 ⅗ oz Olive oil
                      • 4 lb


                         Cheese, American, reduced fat, bulk

                        Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                      • 12 oz Margarine
                      • 12 oz Flour, all-purpose
                      • 11 lb 3 oz Milk, nonfat, warm
                      • 12 lb 8 oz Chips, tortilla

                      Measure

                      • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                      • ¼ cup Chili powder
                      • ¼ cup Cumin, ground
                      • 3 Tbsp Garlic powder
                      • 3 Tbsp Onion powder
                      • 1 Tbsp Kosher salt
                      • ½ cup Olive oil
                      • 1 gal


                         Cheese, American, reduced fat, bulk

                        Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                      • 1 ½ cups Margarine
                      • 2 ½ cups Flour, all-purpose
                      • 5 qt 1 cup Milk, nonfat, warm
                      • - - Chips, tortilla

                      Quantity
                       

                      50 Servings

                        Weight

                        • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                        • - - Chili powder
                        • - - Cumin, ground
                        • - - Garlic powder
                        • - - Onion powder
                        • - - Kosher salt
                        • 1 ⅘ oz Olive oil
                        • 2 lb


                           Cheese, American, reduced fat, bulk
                          Note: Do NOT use pre-shredded cheese for this recipe;
                          the starchy coating will prevent complete melting.
                        • 6 oz Margarine
                        • 6 oz Flour, all-purpose
                        • 5 lb 11 oz Milk, nonfat, warm
                        • 6 lb 4 oz Chips, tortilla

                        Measure

                        • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                        • 2 Tbsp Chili powder
                        • 2 Tbsp Cumin, ground
                        • 1 ½ Tbsp Garlic powder
                        • 1 ½ Tbsp Onion powder
                        • ½ Tbsp Kosher salt
                        • ¼ cup Olive oil
                        • 2 qt


                           Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
                        • ¾ cup Margarine
                        • 1 ¼ cups Flour, all-purpose
                        • 2 qt 2 ½ cups Milk, nonfat, warm
                        • - - Chips, tortilla

                        100 Servings

                          Weight

                          • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                          • - - Chili powder
                          • - - Cumin, ground
                          • - - Garlic powder
                          • - - Onion powder
                          • - - Kosher salt
                          • 3 ⅗ oz Olive oil
                          • 4 lb


                             Cheese, American, reduced fat, bulk

                            Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                          • 12 oz Margarine
                          • 12 oz Flour, all-purpose
                          • 11 lb 3 oz Milk, nonfat, warm
                          • 12 lb 8 oz Chips, tortilla

                          Measure

                          • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                          • ¼ cup Chili powder
                          • ¼ cup Cumin, ground
                          • 3 Tbsp Garlic powder
                          • 3 Tbsp Onion powder
                          • 1 Tbsp Kosher salt
                          • ½ cup Olive oil
                          • 1 gal


                             Cheese, American, reduced fat, bulk

                            Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                          • 1 ½ cups Margarine
                          • 2 ½ cups Flour, all-purpose
                          • 5 qt 1 cup Milk, nonfat, warm
                          • - - Chips, tortilla
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                            • - - Chili powder
                            • - - Cumin, ground
                            • - - Garlic powder
                            • - - Onion powder
                            • - - Kosher salt
                            • 1 ⅘ oz Olive oil
                            • 2 lb


                               Cheese, American, reduced fat, bulk
                              Note: Do NOT use pre-shredded cheese for this recipe;
                              the starchy coating will prevent complete melting.
                            • 6 oz Margarine
                            • 6 oz Flour, all-purpose
                            • 5 lb 11 oz Milk, nonfat, warm
                            • 6 lb 4 oz Chips, tortilla

                            Measure

                            • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                            • 2 Tbsp Chili powder
                            • 2 Tbsp Cumin, ground
                            • 1 ½ Tbsp Garlic powder
                            • 1 ½ Tbsp Onion powder
                            • ½ Tbsp Kosher salt
                            • ¼ cup Olive oil
                            • 2 qt


                               Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
                            • ¾ cup Margarine
                            • 1 ¼ cups Flour, all-purpose
                            • 2 qt 2 ½ cups Milk, nonfat, warm
                            • - - Chips, tortilla

                            100 Servings

                              Weight

                              • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                              • - - Chili powder
                              • - - Cumin, ground
                              • - - Garlic powder
                              • - - Onion powder
                              • - - Kosher salt
                              • 3 ⅗ oz Olive oil
                              • 4 lb


                                 Cheese, American, reduced fat, bulk

                                Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                              • 12 oz Margarine
                              • 12 oz Flour, all-purpose
                              • 11 lb 3 oz Milk, nonfat, warm
                              • 12 lb 8 oz Chips, tortilla

                              Measure

                              • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                              • ¼ cup Chili powder
                              • ¼ cup Cumin, ground
                              • 3 Tbsp Garlic powder
                              • 3 Tbsp Onion powder
                              • 1 Tbsp Kosher salt
                              • ½ cup Olive oil
                              • 1 gal


                                 Cheese, American, reduced fat, bulk

                                Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                              • 1 ½ cups Margarine
                              • 2 ½ cups Flour, all-purpose
                              • 5 qt 1 cup Milk, nonfat, warm
                              • - - Chips, tortilla

                              Quantity
                               

                              50 Servings

                                Weight

                                • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                • - - Chili powder
                                • - - Cumin, ground
                                • - - Garlic powder
                                • - - Onion powder
                                • - - Kosher salt
                                • 1 ⅘ oz Olive oil
                                • 2 lb


                                   Cheese, American, reduced fat, bulk
                                  Note: Do NOT use pre-shredded cheese for this recipe;
                                  the starchy coating will prevent complete melting.
                                • 6 oz Margarine
                                • 6 oz Flour, all-purpose
                                • 5 lb 11 oz Milk, nonfat, warm
                                • 6 lb 4 oz Chips, tortilla

                                Measure

                                • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                • 2 Tbsp Chili powder
                                • 2 Tbsp Cumin, ground
                                • 1 ½ Tbsp Garlic powder
                                • 1 ½ Tbsp Onion powder
                                • ½ Tbsp Kosher salt
                                • ¼ cup Olive oil
                                • 2 qt


                                   Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
                                • ¾ cup Margarine
                                • 1 ¼ cups Flour, all-purpose
                                • 2 qt 2 ½ cups Milk, nonfat, warm
                                • - - Chips, tortilla

                                100 Servings

                                  Weight

                                  • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                  • - - Chili powder
                                  • - - Cumin, ground
                                  • - - Garlic powder
                                  • - - Onion powder
                                  • - - Kosher salt
                                  • 3 ⅗ oz Olive oil
                                  • 4 lb


                                     Cheese, American, reduced fat, bulk

                                    Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                                  • 12 oz Margarine
                                  • 12 oz Flour, all-purpose
                                  • 11 lb 3 oz Milk, nonfat, warm
                                  • 12 lb 8 oz Chips, tortilla

                                  Measure

                                  • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                  • ¼ cup Chili powder
                                  • ¼ cup Cumin, ground
                                  • 3 Tbsp Garlic powder
                                  • 3 Tbsp Onion powder
                                  • 1 Tbsp Kosher salt
                                  • ½ cup Olive oil
                                  • 1 gal


                                     Cheese, American, reduced fat, bulk

                                    Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                                  • 1 ½ cups Margarine
                                  • 2 ½ cups Flour, all-purpose
                                  • 5 qt 1 cup Milk, nonfat, warm
                                  • - - Chips, tortilla
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                    • - - Chili powder
                                    • - - Cumin, ground
                                    • - - Garlic powder
                                    • - - Onion powder
                                    • - - Kosher salt
                                    • 1 ⅘ oz Olive oil
                                    • 2 lb


                                       Cheese, American, reduced fat, bulk
                                      Note: Do NOT use pre-shredded cheese for this recipe;
                                      the starchy coating will prevent complete melting.
                                    • 6 oz Margarine
                                    • 6 oz Flour, all-purpose
                                    • 5 lb 11 oz Milk, nonfat, warm
                                    • 6 lb 4 oz Chips, tortilla

                                    Measure

                                    • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                    • 2 Tbsp Chili powder
                                    • 2 Tbsp Cumin, ground
                                    • 1 ½ Tbsp Garlic powder
                                    • 1 ½ Tbsp Onion powder
                                    • ½ Tbsp Kosher salt
                                    • ¼ cup Olive oil
                                    • 2 qt


                                       Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
                                    • ¾ cup Margarine
                                    • 1 ¼ cups Flour, all-purpose
                                    • 2 qt 2 ½ cups Milk, nonfat, warm
                                    • - - Chips, tortilla

                                    100 Servings

                                      Weight

                                      • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                      • - - Chili powder
                                      • - - Cumin, ground
                                      • - - Garlic powder
                                      • - - Onion powder
                                      • - - Kosher salt
                                      • 3 ⅗ oz Olive oil
                                      • 4 lb


                                         Cheese, American, reduced fat, bulk

                                        Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                                      • 12 oz Margarine
                                      • 12 oz Flour, all-purpose
                                      • 11 lb 3 oz Milk, nonfat, warm
                                      • 12 lb 8 oz Chips, tortilla

                                      Measure

                                      • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                      • ¼ cup Chili powder
                                      • ¼ cup Cumin, ground
                                      • 3 Tbsp Garlic powder
                                      • 3 Tbsp Onion powder
                                      • 1 Tbsp Kosher salt
                                      • ½ cup Olive oil
                                      • 1 gal


                                         Cheese, American, reduced fat, bulk

                                        Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                                      • 1 ½ cups Margarine
                                      • 2 ½ cups Flour, all-purpose
                                      • 5 qt 1 cup Milk, nonfat, warm
                                      • - - Chips, tortilla

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 4 lb 12 oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                        • - - Chili powder
                                        • - - Cumin, ground
                                        • - - Garlic powder
                                        • - - Onion powder
                                        • - - Kosher salt
                                        • 1 ⅘ oz Olive oil
                                        • 2 lb


                                           Cheese, American, reduced fat, bulk
                                          Note: Do NOT use pre-shredded cheese for this recipe;
                                          the starchy coating will prevent complete melting.
                                        • 6 oz Margarine
                                        • 6 oz Flour, all-purpose
                                        • 5 lb 11 oz Milk, nonfat, warm
                                        • 6 lb 4 oz Chips, tortilla

                                        Measure

                                        • 2 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                        • 2 Tbsp Chili powder
                                        • 2 Tbsp Cumin, ground
                                        • 1 ½ Tbsp Garlic powder
                                        • 1 ½ Tbsp Onion powder
                                        • ½ Tbsp Kosher salt
                                        • ¼ cup Olive oil
                                        • 2 qt


                                           Cheese, American, reduced fat, bulk Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.
                                        • ¾ cup Margarine
                                        • 1 ¼ cups Flour, all-purpose
                                        • 2 qt 2 ½ cups Milk, nonfat, warm
                                        • - - Chips, tortilla

                                        100 Servings

                                          Weight

                                          • 9 lb 7 ¾ oz *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                          • - - Chili powder
                                          • - - Cumin, ground
                                          • - - Garlic powder
                                          • - - Onion powder
                                          • - - Kosher salt
                                          • 3 ⅗ oz Olive oil
                                          • 4 lb


                                             Cheese, American, reduced fat, bulk

                                            Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                                          • 12 oz Margarine
                                          • 12 oz Flour, all-purpose
                                          • 11 lb 3 oz Milk, nonfat, warm
                                          • 12 lb 8 oz Chips, tortilla

                                          Measure

                                          • 4 gal *Mushrooms, cremini, fresh, Texas, trimmed, sliced
                                          • ¼ cup Chili powder
                                          • ¼ cup Cumin, ground
                                          • 3 Tbsp Garlic powder
                                          • 3 Tbsp Onion powder
                                          • 1 Tbsp Kosher salt
                                          • ½ cup Olive oil
                                          • 1 gal


                                             Cheese, American, reduced fat, bulk

                                            Note: Do NOT use pre-shredded cheese for this recipe; the starchy coating will prevent complete melting.

                                          • 1 ½ cups Margarine
                                          • 2 ½ cups Flour, all-purpose
                                          • 5 qt 1 cup Milk, nonfat, warm
                                          • - - Chips, tortilla
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • 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 INFORMATION

                                          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

                                          Notes

                                          *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