Crispy tortilla chips simmered in a mild red sauce topped with scrambled eggs, cotija cheese, and cilantro. The sauce is built with Campbell's® Healthy Request® Tomato Soup.
- Total time:
45 minutes
- Servings:
42
|
Ingredient
|
Weight
|
Measure
|
|
pasterurized whole liquid egg |
54.0 oz. |
6.25 cup |
|
Campbell's® Healthy Request® Condensed Tomato Soup |
|
1 can |
|
Swanson® Unsalted Chicken Broth |
33.0 oz. |
4 cup |
|
dried oregano leaves |
|
2 tsp. |
|
chili powder |
|
1 tbsp. |
|
cumin |
|
2 tsp. |
|
cilantro |
1.0 oz. |
0.5 cup |
|
bottled or canned lime juice |
2.0 oz. |
0.25 cup |
|
whole grain tortilla chips |
42.0 oz. |
0 |
|
cotija cheese , crumbled |
4.0 oz. |
1 cup |
1. Prepare scrambled eggs according to package directions. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
2. Coat a 4-inch half hotel pan with non-stick cooking spray. Add Campbell’s® Healthy Request® Condensed Tomato Soup, chicken broth, oregano, chili powder, and cumin. Mix well. Cover with foil and bake at 350°F for 20-25 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Before service, add chopped cilantro and lime juice to sauce mixture.
5. To serve, toss 1 oz of chips with 2 oz ladle of sauce. Top with #24 scoop (2-2/3 Tbsp) of scrambled eggs and 1 tsp of crumbled cotija cheese. Garnish with additional cilantro, if desired. Serve immediately.
Chef Tip: Batch cook 21 portions (1/2 recipe) at a time to prevent chips from getting soggy. Stand time is 15-20 minutes.
K-12 Meal Components:
M/MA: 1.25 oz.
Grain: 1 oz. (Whole Grain)
Vegetable: 1/8 cup Red/Orange
Crispy tortilla chips simmered in a mild red sauce topped with scrambled eggs, cotija cheese, and cilantro. The sauce is built with Campbell's® Healthy Request® Tomato Soup.
-
Total time:
45 minutes
-
Servings:
42
|
Ingredient
|
Weight
|
Measure
|
|
pasterurized whole liquid egg |
54.0 oz. |
6.25 cup |
|
Campbell's® Healthy Request® Condensed Tomato Soup |
|
1 can |
|
Swanson® Unsalted Chicken Broth |
33.0 oz. |
4 cup |
|
dried oregano leaves |
|
2 tsp. |
|
chili powder |
|
1 tbsp. |
|
cumin |
|
2 tsp. |
|
cilantro |
1.0 oz. |
0.5 cup |
|
bottled or canned lime juice |
2.0 oz. |
0.25 cup |
|
whole grain tortilla chips |
42.0 oz. |
0 |
|
cotija cheese , crumbled |
4.0 oz. |
1 cup |
1. Prepare scrambled eggs according to package directions. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
2. Coat a 4-inch half hotel pan with non-stick cooking spray. Add Campbell’s® Healthy Request® Condensed Tomato Soup, chicken broth, oregano, chili powder, and cumin. Mix well. Cover with foil and bake at 350°F for 20-25 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Before service, add chopped cilantro and lime juice to sauce mixture.
5. To serve, toss 1 oz of chips with 2 oz ladle of sauce. Top with #24 scoop (2-2/3 Tbsp) of scrambled eggs and 1 tsp of crumbled cotija cheese. Garnish with additional cilantro, if desired. Serve immediately.
Chef Tip: Batch cook 21 portions (1/2 recipe) at a time to prevent chips from getting soggy. Stand time is 15-20 minutes.
K-12 Meal Components:
M/MA: 1.25 oz.
Grain: 1 oz. (Whole Grain)
Vegetable: 1/8 cup Red/Orange
