Ingredients
5 lbs. eggs, whole, frozen, pasteurized, raw
1 qt. black beans, canned, low-sodium, drained and rinsed
2 tsp. cumin, ground
2 cups yogurt, Greek, plain, nonfat
3 bags (1 lb. each) tortilla chips, whole grain
1 gal. salsa, low-sodium
1 qt. corn, sweet, yellow
1 lb. 8 oz. cheese, cheddar, reduced-fat, shredded
48 6-in. corn tortillas, whole-grain
Instructions
- Thaw eggs overnight in the refrigerator. CCP: Hold at 41°F or lower.
- Preheat oven to 325°F.
- Spray two 2-in. deep full size steam table pans with food release spray.
- In a large bowl, whisk eggs with cumin and yogurt.
- Place 24 oz. of tortilla chips and 2 qt. of salsa in each pan. Using tongs, thoroughly coat chips with salsa (chips will break and compress).
- Layer the remaining ingredients in the following order over each pan: 2 cups black beans, 2 cups corn, 1/2 of the egg mixture (1 qt. + 1 cup per pan) and 12 oz. shredded cheese.
- Bake at 325°F with fan on low speed for 35-40 minutes. If cheese begins to darken, cover pans with foil (be sure to spray underside of foil with food release spray to prevent sticking to the cheese). CCP: Heat to 165°F or higher.
- Place corn tortillas in warming cabinet for approximately 30 minutes. Leave in bags or place in a pan and cover with plastic wrap to prevent drying.
- Allow chilaquiles to rest for 5 minutes after removing from oven, then cut each pan into 24 pieces. Serve 1 slice along with 1 corn tortilla. CCP: Hold for hot service at 135°F or higher.
Notes & Comments
- Recipe, Photo and Nutrition and Meal Pattern Analysis: North Carolina K-12 Culinary Institute
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