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

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

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

Texas Mushroom Queso State(Texas) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
0 ½ cup queso (No. 8 scoop) and 2 oz tortilla chips
Calories
390
Total Fat
 
18
g
28
%
Saturated Fat
 
3.5
g
22
%
Cholesterol
 
10
mg
3
%
Sodium
 
430
mg
19
%
Total Carbohydrate
 
47
g
16
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin A
 
124
mcg
Vitamin C
 
0
mg
0
%
Calcium
 
269
mg
27
%
Iron
 
1
mg
6
%
Potassium
 
470
mg
13
%
N/A=data not available
*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