Texas Mushroom Queso State(Texas) Child Nutrition Agency Developed Recipe
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 NAMEFiscal 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.
50 Servings
Calories: 390
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
- 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
- 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
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
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
-
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
- 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
- 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
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
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
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.
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
Nutrition
Serving: 0½ cup queso (No. 8 scoop) and 2 oz tortilla chips | Calories: 390 | Total Carbohydrate: 47g | Protein: 11g | Total Fat: 18g | Saturated Fat: 3.5g | Cholesterol: 10mg | Sodium: 430mg | Potassium: 470mg | Dietary Fiber: 1g | Total Sugars: 5g | Vitamin C: 0mg | Calcium: 269mg | Iron: 1mg | Vitamin A: 124mcg