INGREDIENTS
🥣
INGREDIENTS
- Lettuce, iceberg (includes crisphead types), raw – 1 gal., 2 qt., 1 c. shredded
- Pupusa, Chipotle Chicken and Cheese, 40/5.5 oz, 13.75#, 2M, 2.25WG, Del Real, Product Code 614 – 100 pupusa
- Cilantro Lime Crema (SFR-School Food Rocks) – 1 qt., 1 pt., ¼ c.
- 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) – 1 gal., 2 qt., 1 c.
- Tomatoes, red, ripe, raw, year round average – 3 qt., 1 pt., 1 c. chopped or sliced
- Onions, raw – 1 qt., 1 c. chopped, raw to prepared
- Coriander (cilantro) leaves, raw – 1 pt., 1¾ c.
- Peppers, jalapeno, raw – 15 pepper
- Limes, raw – 10 fruit (2″ dia)
- Salt, table – 1 tbsp., 2 tsp
INSTRUCTIONS
🍴
INSTRUCTIONS
HACCP Process: #2 – Same Day Service
1
Wash and dry all produce
2
Prepare the Cilantro Lime Crema:
- Finely chop cilantro. Combine sour cream, lime juice, garlic powder, salt, and cilantro in a mixing bowl.
- 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:
- Dice onions, tomatoes, and jalapeños. Chop cilantro and cut limes in half
- 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
Wash romaine lettuce under cool running water and shred. Transfer to covered container service. Critical Control Point: Hold cold at 41°F or below until service.
5
Preheat oven to 375°F. Line sheet pans with parchment paper.
6
Remove pupusas from packaging and place on pan in a sinlge even layer. Place pan in preheated oven for 12–15 minutes. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Transfer pupusas to hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.
7
Assembly:
- Place 1 chipotle chicken pupusa into serving container.
- Top with 1/4 cup of shredded lettuce.
- Add 1/4 cup of pico de gallo
- Drizzle with 1 tbsp of cilantro lime crema.
8
Serve immediately.
FOOD SAFETY REMINDERS
FOOD SAFETY REMINDERS
- Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
- Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
- CCP: 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.
- CCP: Record time and internal temperature of product when received on daily log
- Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
- 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.
- Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
🥣
INGREDIENTS
- Lettuce, iceberg (includes crisphead types), raw – 1 gal., 2 qt., 1 c. shredded
- Pupusa, Chipotle Chicken and Cheese, 40/5.5 oz, 13.75#, 2M, 2.25WG, Del Real, Product Code 614 – 100 pupusa
- Cilantro Lime Crema (SFR-School Food Rocks) – 1 qt., 1 pt., ¼ c.
- 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) – 1 gal., 2 qt., 1 c.
- Tomatoes, red, ripe, raw, year round average – 3 qt., 1 pt., 1 c. chopped or sliced
- Onions, raw – 1 qt., 1 c. chopped, raw to prepared
- Coriander (cilantro) leaves, raw – 1 pt., 1¾ c.
- Peppers, jalapeno, raw – 15 pepper
- Limes, raw – 10 fruit (2″ dia)
- Salt, table – 1 tbsp., 2 tsp
🍴
INSTRUCTIONS
HACCP Process: #2 – Same Day Service
1
Wash and dry all produce
2
Prepare the Cilantro Lime Crema:
- Finely chop cilantro. Combine sour cream, lime juice, garlic powder, salt, and cilantro in a mixing bowl.
- 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:
- Dice onions, tomatoes, and jalapeños. Chop cilantro and cut limes in half
- 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
Wash romaine lettuce under cool running water and shred. Transfer to covered container service. Critical Control Point: Hold cold at 41°F or below until service.
5
Preheat oven to 375°F. Line sheet pans with parchment paper.
6
Remove pupusas from packaging and place on pan in a sinlge even layer. Place pan in preheated oven for 12–15 minutes. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Transfer pupusas to hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.
7
Assembly:
- Place 1 chipotle chicken pupusa into serving container.
- Top with 1/4 cup of shredded lettuce.
- Add 1/4 cup of pico de gallo
- Drizzle with 1 tbsp of cilantro lime crema.
8
Serve immediately.
FOOD SAFETY REMINDERS
- Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
- Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
- CCP: 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.
- CCP: Record time and internal temperature of product when received on daily log
- Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
- 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.
- Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
- Serving Size1 Pupusa
- Yield100.00
NUTRITION FACTS
Serving Size
1 Pupusa (231 gm)
1 Pupusa (231 gm)
Amount Per Serving
Calories
355.882
355.882
% Daily Value*
| Total Fat 16.807 gm | 25.856% |
| Saturated Fat 5.561 gm | 27.807% |
| Trans Fat 0.000* gm | |
| Cholesterol: 49.200 mg | 16.4% |
| Sodium 738.894 mg | 30.787% |
| Total Carbohydrate 31.305 gm | 10.435% |
| Dietary Fiber 3.934 gm | 15.737% |
| Total Sugars 2.566 gm | |
| Includes 0.000 gm of Added Sugars | |
| Protein 19.452 gm | 38.903% |
| Vitamin A 34.328* | 3.814% |
| Vitamin C 10.442* | 17.403% |
| Vitamin D 0.036 | 0.18% |
| Calcium 387.800 | 38.78% |
| Iron 1.550 | 8.61% |
| Potassium 1166.582 | 24.821% |
| Saturated Fat % of Calories | 14.064% |
| Added Sugar % of Calories | 0.000% |
* Indicates missing Nutrient Information.
^ Indicates user added nutrient.
^ Indicates user added nutrient.
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.
MEAL COMPONENTS
- 2.25 oz of Meat/Meat Alternates
- 2.25 oz of Whole Grain-Rich
- 0.25 cups of Other Vegetables
ALLERGENS
Milk
ADDED SUGAR LIMITATIONS
Not applicable.
Dates
- Last Updated06-05-2026
- Created05-23-2026