FUNDIDO NACHOS
Nutrition Facts
Serving Size
1 SERVING ( 1/2 CUP DIP, 1 CUP PITA CHIPS)
Amount Per Serving
Calories 427
% Daily Value
Total Fat 26.6g
41%
Saturated Fat 9.3g
47%
Cholesterol 51mg
17%
Sodium 921mg
38%
Total Carbohydrate 28.3g
9%
Dietary Fiber 2.1g
8%
Protein 14.4g
29%
Vitamin A 14%
Vitamin C 7%
Calcium 23%
Iron 6%

fundido nachos


Spice up your menu with our new take on loaded nachos made with Campbell’s® Cream of Chicken Condensed Soup, melted cheese and crumbled spicy sausage, topped with tomatoes and green onions.  This delicious starter is perfect for any menu!

  • Total time: 55 minutes
  • Servings: 18
Ingredient Weight Measure
vegetable oil 2 tbsp.
onion , chopped 12.000 oz. 3 cup
garlic , minced 2 tbsp.
chipotle peppers in adobo sauce 1.250 oz. 2 tbsp.
cumin , ground 1 tbsp.
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 1 can
water 3 cup
chorizo sausage , cooked 10.000 oz. 2 cup
queso fresco , crumbled 8.000 oz. 2 cup
Mexican blend cheese , shredded 8.000 oz. 2 cup
cilantro , minced 0.500 oz. 1 cup
tortilla chips 16.500 oz. 18 cup
extra sharp Cheddar cheese , shredded 9.000 oz. 2.25 cup
diced tomatoes , chopped 14.500 oz. 36 tbsp.
green onion , thinly sliced 4.500 oz. 18 tbsp.
1. In a large skillet, heat oil over medium-high heat. Add onion. Sauté for 10 minutes, or until golden and caramelized.

2. Stir in garlic, chipotle with adobo and cumin. Cook 2-3 minutes.

 
2. Mix in Campbell’s® Cream of Chicken Soup and water. Bring to a simmer. return to a simmer.

3. Mix in chorizo.  Return to a simmer. 

4. Stir in cheese and cilantro. Heat through. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
5. To Assemble Each Serving, Portion the following into individual casserole dishes and bake at 350°F. for 5 minutes or until cheese begins to melt.
  • 1 cup tortilla chips
  • 4 oz. ladle, 1/2 cup hot fundido 
  • #30 scoop, 2 Tbsp. shredded Cheddar
6.  For garnish, top with the following and serve immediately:
  • # 30, 2 tablespoons diced tomatoes
  • #60, 1 tablespoon green onion
CCP: Hold for hot service at 140°F or higher until needed.


 


Spice up your menu with our new take on loaded nachos made with Campbell’s® Cream of Chicken Condensed Soup, melted cheese and crumbled spicy sausage, topped with tomatoes and green onions.  This delicious starter is perfect for any menu!

  • Total time: 55 minutes
  • Servings: 18
Ingredient Weight Measure
vegetable oil 2 tbsp.
onion , chopped 12.000 oz. 3 cup
garlic , minced 2 tbsp.
chipotle peppers in adobo sauce 1.250 oz. 2 tbsp.
cumin , ground 1 tbsp.
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 1 can
water 3 cup
chorizo sausage , cooked 10.000 oz. 2 cup
queso fresco , crumbled 8.000 oz. 2 cup
Mexican blend cheese , shredded 8.000 oz. 2 cup
cilantro , minced 0.500 oz. 1 cup
tortilla chips 16.500 oz. 18 cup
extra sharp Cheddar cheese , shredded 9.000 oz. 2.25 cup
diced tomatoes , chopped 14.500 oz. 36 tbsp.
green onion , thinly sliced 4.500 oz. 18 tbsp.
1. In a large skillet, heat oil over medium-high heat. Add onion. Sauté for 10 minutes, or until golden and caramelized.

2. Stir in garlic, chipotle with adobo and cumin. Cook 2-3 minutes.

 
2. Mix in Campbell’s® Cream of Chicken Soup and water. Bring to a simmer. return to a simmer.

3. Mix in chorizo.  Return to a simmer. 

4. Stir in cheese and cilantro. Heat through. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
5. To Assemble Each Serving, Portion the following into individual casserole dishes and bake at 350°F. for 5 minutes or until cheese begins to melt.
  • 1 cup tortilla chips
  • 4 oz. ladle, 1/2 cup hot fundido 
  • #30 scoop, 2 Tbsp. shredded Cheddar
6.  For garnish, top with the following and serve immediately:
  • # 30, 2 tablespoons diced tomatoes
  • #60, 1 tablespoon green onion
CCP: Hold for hot service at 140°F or higher until needed.


 

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