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Cheese and Green Chili Tamales with Salsa Verde

INGREDIENTS
🥣

INGREDIENTS

CHEESE AND GREEN CHILI TAMALES

  • Tamale, Cheese and Green Chile, IW, 50/6 oz, 18.75#, 2M, 2WG, Del Real, 747 – 100 tamale
  • Limes, raw – 12½ fruit (2″ dia)

CILANTRO LIME CREMA (SFR-SCHOOL FOOD ROCKS)

  • Sour cream, reduced fat – 1 qt., 1 pt., ¼ c.
  • Lime juice, raw – 1½ c., 1 tbsp.
  • Coriander (cilantro) leaves, raw – 1½ c., 1 tbsp.
  • Spices, garlic powder – ¼ c., ½ tsp.

PICO DE GALLO (SFR-SCHOOL FOOD ROCKS)

  • Tomatoes, red, ripe – 3 qt., 1 pt., 1 c. chopped or sliced
  • Onions, raw – 1 qt., 1 c. chopped, raw to prepared
  • Coriander (cilantro) leaves – 1 pt., 1¾ c.
  • Peppers, jalapeno – 15 peppers
  • Limes, raw – 10 fruit (2″ dia)
  • Salt, table – 1 tbsp., 2 tsp.

Green Enchilada Sauce

  • Green Enchilada Sauce (SFR-School Food Rocks) – 6 lbs., 4 oz.
  • Oil, Vegetable, 6/1 gal, USDA, 100439 – ¾ c., 1½ tsp.
  • Flour, All Purpose, Bleached, 1/50 lb, Monarch, 223768 – ¾ c., 1½ tsp.
  • Peppers, chili, green, canned – 1 pt., 1 c., 2 tbsp.
  • Tomatillos, raw – 1 qt., 1 pt., ¼ c. chopped or diced
  • Spices, garlic powder – 2 tbsp., 2⅓ tsp.
  • Spices, onion powder – 2 tbsp., 2⅓ tsp.
  • Spices, Cumin, Ground, 6/16 oz, Monarch, 207822 – 1 tbsp., 1¼ tsp.
  • Soup, chicken broth, low sodium, canned – 3 qt., ½ c.
  • Salt, table – 2 2⅛ tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

WASH AND DRY ALL PRODUCE.

2

PREPARE THE CILANTRO LIME CREMA:

  1. Finely chop cilantro (reserve 1/2 for garnish).
  2. Combine sour cream, lime juice, garlic powder, salt, and cilantro in a bowl.
  3. Stir until completely blended and smooth. Transfer crema to a squeeze bottle or container, refrigerate. Critical Control Point: Hold cold at 41°F or below until service.
3

PREPARE THE PICO DE GALLO:

  1. Dice onions, tomatoes, and jalapeños. Chop cilantro and cut limes in half.
  2. Combine onions, tomatoes, jalapeños, salt, and cilantro in a bowl. Add the juice of limes and mix ingredients well. Cover and refrigerate for at least 1 hour before use. Critical Control Point: Hold cold at 41°F or below until service
4

PREPARE THE SALSA VERDE:

  1. Remove husks from tomatillos. Wash thoroughly under running water to remove residue. Quarter tomatillos.
  2. Heat oil in a saucepan or tilting skillet over medium heat.Whisk in flour and cook 2–3 minutes until lightly golden.
  3. Add green chilies, tomatillos, garlic powder, onion powder, cumin, and salt. Stir well.Slowly add broth, stirring constantly. Simmer 12–15 minutes.
  4. Using a stick blender, blend until smooth. Critical Control Point: Heat sauce to 165°F for 15 seconds. Transfer salsa verde to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
5

COOK THE TAMALES:

Place frozen tamales in steamer and cook for 45–60 minutes. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Remove from steamer and let rest for 1–2 minutes.

6

HOLD THE TAMALES:

Remove tamales from corn husks, transfer to steam table pans, and place in hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.

7

ASSEMBLY:

  1. Place 1 tamale into serving container
  2. Top tamale with 1 oz salsa verde.
  3. Top with ¼ cup pico de gallo.
  4. Drizzle with 1 tbsp cilantro lime crema.
  5. Garnish with chopped cilantro and lime wedge
  6. Serve immediately.
🛡️

FOOD SAFETY REMINDERS

  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140°F must be removed from service until such time as they are reheated to 165°F. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
🥣

INGREDIENTS

CHEESE AND GREEN CHILI TAMALES

  • Tamale, Cheese and Green Chile, IW, 50/6 oz, 18.75#, 2M, 2WG, Del Real, 747 – 100 tamale
  • Limes, raw – 12½ fruit (2″ dia)

CILANTRO LIME CREMA (SFR-SCHOOL FOOD ROCKS)

  • Sour cream, reduced fat – 1 qt., 1 pt., ¼ c.
  • Lime juice, raw – 1½ c., 1 tbsp.
  • Coriander (cilantro) leaves, raw – 1½ c., 1 tbsp.
  • Spices, garlic powder – ¼ c., ½ tsp.

PICO DE GALLO (SFR-SCHOOL FOOD ROCKS)

  • Tomatoes, red, ripe – 3 qt., 1 pt., 1 c. chopped or sliced
  • Onions, raw – 1 qt., 1 c. chopped, raw to prepared
  • Coriander (cilantro) leaves – 1 pt., 1¾ c.
  • Peppers, jalapeno – 15 peppers
  • Limes, raw – 10 fruit (2″ dia)
  • Salt, table – 1 tbsp., 2 tsp.

Green Enchilada Sauce

  • Green Enchilada Sauce (SFR-School Food Rocks) – 6 lbs., 4 oz.
  • Oil, Vegetable, 6/1 gal, USDA, 100439 – ¾ c., 1½ tsp.
  • Flour, All Purpose, Bleached, 1/50 lb, Monarch, 223768 – ¾ c., 1½ tsp.
  • Peppers, chili, green, canned – 1 pt., 1 c., 2 tbsp.
  • Tomatillos, raw – 1 qt., 1 pt., ¼ c. chopped or diced
  • Spices, garlic powder – 2 tbsp., 2⅓ tsp.
  • Spices, onion powder – 2 tbsp., 2⅓ tsp.
  • Spices, Cumin, Ground, 6/16 oz, Monarch, 207822 – 1 tbsp., 1¼ tsp.
  • Soup, chicken broth, low sodium, canned – 3 qt., ½ c.
  • Salt, table – 2 2⅛ tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

WASH AND DRY ALL PRODUCE.

2

PREPARE THE CILANTRO LIME CREMA:

  1. Finely chop cilantro (reserve 1/2 for garnish).
  2. Combine sour cream, lime juice, garlic powder, salt, and cilantro in a bowl.
  3. Stir until completely blended and smooth. Transfer crema to a squeeze bottle or container, refrigerate. Critical Control Point: Hold cold at 41°F or below until service.
3

PREPARE THE PICO DE GALLO:

  1. Dice onions, tomatoes, and jalapeños. Chop cilantro and cut limes in half.
  2. Combine onions, tomatoes, jalapeños, salt, and cilantro in a bowl. Add the juice of limes and mix ingredients well. Cover and refrigerate for at least 1 hour before use. Critical Control Point: Hold cold at 41°F or below until service
4

PREPARE THE SALSA VERDE:

  1. Remove husks from tomatillos. Wash thoroughly under running water to remove residue. Quarter tomatillos.
  2. Heat oil in a saucepan or tilting skillet over medium heat.Whisk in flour and cook 2–3 minutes until lightly golden.
  3. Add green chilies, tomatillos, garlic powder, onion powder, cumin, and salt. Stir well.Slowly add broth, stirring constantly. Simmer 12–15 minutes.
  4. Using a stick blender, blend until smooth. Critical Control Point: Heat sauce to 165°F for 15 seconds. Transfer salsa verde to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
5

COOK THE TAMALES:

Place frozen tamales in steamer and cook for 45–60 minutes. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Remove from steamer and let rest for 1–2 minutes.

6

HOLD THE TAMALES:

Remove tamales from corn husks, transfer to steam table pans, and place in hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.

7

ASSEMBLY:

  1. Place 1 tamale into serving container
  2. Top tamale with 1 oz salsa verde.
  3. Top with ¼ cup pico de gallo.
  4. Drizzle with 1 tbsp cilantro lime crema.
  5. Garnish with chopped cilantro and lime wedge
  6. Serve immediately.
🛡️

FOOD SAFETY REMINDERS

  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140°F must be removed from service until such time as they are reheated to 165°F. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
  • Serving Size1 Tamale
  • Yield100.00
NUTRITION FACTS
Serving Size
1 Tamale (282 gm)
Amount Per Serving
Calories
464.430
% Daily Value*
Total Fat 25.856 gm 39.779%
Saturated Fat 9.382 gm 46.91%
Trans Fat 0.000 gm
Cholesterol 29.214 mg 9.738%
Sodium 942.760 mg 39.282%
Total Carbohydrate 41.749 gm 13.916%
Dietary Fiber 4.270 gm 17.079%
Total Sugars 3.736* gm
Includes 0.000* gm Added Sugars
Protein 19.226 gm 38.451%
Vitamin A 30.751* 3.417%
Vitamin C 14.876* 24.793%
Vitamin D 0.036* 0.18%
Calcium 87.700* 8.77%
Iron 2.422* 13.456%
Potassium 287.619* 6.12%
Saturated Fat % of Calories 18.181%
Added Sugar % of Calories 0.000%
* Indicates missing Nutrient Information.
^ Indicates user added nutrient.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.

MEAL COMPONENTS

  • 2 oz of Meat/Meat Alternates
  • 2 oz (eq) of Whole Grain-Rich
  • 0.25 cups Other Vegetables

ALLERGENS

Milk
Wheat

ADDED SUGAR LIMITATIONS

Not applicable.

Vendors

  • USDA Foods In Schools
  • US Foods

Dates

  • Last Updated06-05-2026
  • Created05-23-2026