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.
5 from 1 vote
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/state_developed_recipes/texas/texas-mushroom-queso-schools-state-developed.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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

                                          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