PEPPERS,JALAPENOS,CANNED,CHOPPED 9-1/2 lbs (1 gal)
WATER 1-5/8 lbs (3 cups)
RESERVED LIQUID 3-2/3 lbs (3 cup)
CHEESE,AMERICAN,SHREDDED 11 lbs
CHIPS,TORTILLA 9 lbs
1 Drain peppers. Reserve liquid from peppers. Coarsely chop peppers. Set aside for use in Step 6.
2 Combine water and reserved jalapeno liquid in steam-jacketed kettle or stock pot. Bring to a simmer. DO NOT BOIL.
3 Add cheese to hot mixture; stir constantly until melted, about 3 to 4 minutes, or until smooth and creamy. DO NOT BOIL.
4 Remove from heat; keep warm. CCP: Hold for service at 140 F. or higher.
5 Pour 2 ounces sauce over about 20 tortilla chips.
6 Sprinkle 2 teaspoons jalapeno peppers over each portion.
Notes
1 In Step 3, DO NOT use cheddar cheese. It will not produce an acceptable product.
2 In Step 3, cheese, when combined with jalapeno liquid, begins to curdle at temperatures above 170 F. to 180 F.
Portion 1-1/2 Ounces
Yield 100