Bring the flavor with this school-day favorite that’s anything but ordinary. Scrambled eggs meet a smoky, chipotle-spiked RED GOLD® Chunky Salsa simmered to perfection, then layered with melty cheese, fresh cilantro, and warm whole grain tortillas. Every bite delivers a vibrant blend of textures and taste that students will remember—and request again. Built to satisfy and designed to meet meal pattern requirements, this dish is a standout on any K12 menu.
Crediting
- Yield: 100 servings
- Serving Size 1/2 Cup
- 3 oz. eq. meat/meat alternative
- 5/8 cup red/orange vegetable
- 2 oz. eq. whole grain‑rich
Ingredients
- 12 LB USDA Frozen Liquid Egg
- 4 #10 Can Red Gold® Nutritionally Enhanced Chunky Salsa
- 12 oz Chipotle Chili Peppers; In Adobo Sauce
- 12 oz Cilantro, Fresh, RTU
- 6 lb + 4 oz USDA Shredded Cheddar Cheese
- 200 Thick White Corn Tortillas, 6″
- 1 oz Pan Spray
Instructions
Step 1
3 Days Before Service: Thaw Eggs: Remove cartons from cases, place on sheet pans with space between. Thaw in cooler below 41°F.
CCP: Hold below 41°F.
Step 2
Day of Service – Pre-Prep: Cilantro: Pull leaves, portion 1/8 cup into 2 oz. soufflés. Cover, date stamp, and refrigerate.
CCP: Hold below 41°F.
Step 3
Cheese: Portion 1 oz. into 2 oz. soufflés. Store in shallow pans, two layers deep. Cover, date stamp, and refrigerate.
CCP: Hold below 41°F.
Step 4
Sauce Prep: Open 4 cans of Red Gold® Chunky Salsa and add 12 oz. chipotle peppers in adobo to stockpot or kettle.
Step 5
Simmer sauce over medium heat for 1 hour, stirring occasionally.
CCP: Heat to 140°F for 15 seconds.
Step 6
Blend sauce with immersion blender until chunks are reduced to 1/3 original size. Transfer to steam table pans and cover.
CCP: Hold above 135°F.
Step 7
Tortilla Prep: Place tortillas on sheet pans in warmer.
CCP: Hold above 135°F.
Step 8
Egg Prep: Spray 3 shallow pans. Shake thawed egg cartons and pour 4 lb. per pan. Whisk.
Step 9
Bake covered at 325°F for 10 minutes, whisk, then bake 5 more minutes until eggs reach 155°F.
CCP: Heat to 155°F for 15 seconds.
CCP: Hold above 135°F.
Step 10
Service: Set up hot wells with eggs and sauce; cold wells with cheese and cilantro.
Step 11
Serve: ¼ cup scrambled eggs ¼ cup Ranchero sauce 2 whole grain tortillas 1 oz. shredded cheese 1/8 cup cilantro leaves
CCP: Hold above 135°F
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