INGREDIENTS
INGREDIENTS
BARBACOA GRILLED CHEESE
- Beef, Barbacoa, 4/5#, Del Real, 2M/MA Product Code 200 – 12 lbs., 8 oz.
- Cheese, Pepper Jack, Sliced, 640/.5 oz, 4/5#, Bongards, 114441 – 200 slice
- Buttermist, Pan Spray, Butter Flavor, 6/17 oz, 7#, Butter Buds, 56217 – 200 spray, 1/5 second
- Bread, Pullman, Sliced, WG, IW, 100/1 oz, 6.25 H, 1 WG, Bake Crafters, 3351 – 200 Slice
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.
QUICK PICKLED ONIONS (SFR- SCHOOL FOOD ROCKS)
- Onions, raw – 1 pt., 1 tbsp., 1 tsp.
chopped - Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
- Beverages, water, tap, municipal – 2½ FL OZ
- Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
- Salt, table – 1 tbsp., 1¼ tsp.
INSTRUCTIONS
INSTRUCTIONS
HACCP Process: #2 – Same Day Service
PREHEAT OVEN TO 350°F.
WASH AND DRY ALL PRODUCE.
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.
PREPARE THE PICKLED RED ONIONS:
- In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
- Slice red onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
COOK THE BARBACOA:
Place sealed bag of barbacoa in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds. Transfer barbacoa to steam table pan and hold hot for service. Drain liquid. Critical Control Point: Hold hot at 135°F or above until service.
ASSEMBLE THE SANDWICH:
Lay bread slices on preparation surface. Place 1 slice of pepper jack cheese on one slice of bread. Add 2 oz barbacoa, 1 tsp pickled red onions, and 1 tbsp cilantro lime crema. Top with second slice of pepper jack cheese and remaining bread slice. Lightly coat outside of bread with butter spray.
BAKE:
Place sandwiches in a single layer on lined sheet pans and bake until bread is golden brown and cheese is melted. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
HOLD FOR SERVICE:
Transfer barbacoa grilled cheese to sheet pans and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
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
- 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
BARBACOA GRILLED CHEESE
- Beef, Barbacoa, 4/5#, Del Real, 2M/MA Product Code 200 – 12 lbs., 8 oz.
- Cheese, Pepper Jack, Sliced, 640/.5 oz, 4/5#, Bongards, 114441 – 200 slice
- Buttermist, Pan Spray, Butter Flavor, 6/17 oz, 7#, Butter Buds, 56217 – 200 spray, 1/5 second
- Bread, Pullman, Sliced, WG, IW, 100/1 oz, 6.25 H, 1 WG, Bake Crafters, 3351 – 200 Slice
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.
QUICK PICKLED ONIONS (SFR- SCHOOL FOOD ROCKS)
- Onions, raw – 1 pt., 1 tbsp., 1 tsp.
chopped - Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
- Beverages, water, tap, municipal – 2½ FL OZ
- Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
- Salt, table – 1 tbsp., 1¼ tsp.
INSTRUCTIONS
HACCP Process: #2 – Same Day Service
PREHEAT OVEN TO 350°F.
WASH AND DRY ALL PRODUCE.
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.
PREPARE THE PICKLED RED ONIONS:
- In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
- Slice red onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
COOK THE BARBACOA:
Place sealed bag of barbacoa in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds. Transfer barbacoa to steam table pan and hold hot for service. Drain liquid. Critical Control Point: Hold hot at 135°F or above until service.
ASSEMBLE THE SANDWICH:
Lay bread slices on preparation surface. Place 1 slice of pepper jack cheese on one slice of bread. Add 2 oz barbacoa, 1 tsp pickled red onions, and 1 tbsp cilantro lime crema. Top with second slice of pepper jack cheese and remaining bread slice. Lightly coat outside of bread with butter spray.
BAKE:
Place sandwiches in a single layer on lined sheet pans and bake until bread is golden brown and cheese is melted. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
HOLD FOR SERVICE:
Transfer barbacoa grilled cheese to sheet pans and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
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
- 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 sandwich
- Yield100.00
1 sandwich (168 gm)
348.979
| Total Fat 17.605 gm | 27.085% |
| Saturated Fat: 8.584 gm | 42.918% |
| Trans Fat: 0.000* gm | |
| Cholesterol 61.818 mg | 20.606% |
| Sodium 865.026 mg | 36.043% |
| Total Carbohydrate 28.767 gm | 9.589% |
| Dietary Fiber: 4.114 gm | 16.455% |
| Total Sugars: 3.756 gm | |
| Includes 2.999 gm of Added Sugars | |
| Protein 18.488 gm | 36.977% |
| Vitamin A: 15.198* | 1.689% |
| Vitamin C: 1.561* | 2.602% |
| Vitamin D: 0.036 | 0.18% |
| Calcium: 208.181 | 20.818% |
| Iron: 2.548 | 14.158% |
| Potassium: 249.129 | 5.301% |
| Saturated Fat % of Calories | 22.136% |
| Added Sugar % of Calories | 3.437% |
^ 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
ALLERGENS
ADDED SUGAR LIMITATIONS
Not applicable.
Vendors
- Bake Crafters Food Company
- Bongards Premium Cheese
- ButterBuds
- C&H/Domino Sugar
Dates
- Last Updated06-05-2026
- Created05-23-2026