INGREDIENTS
INGREDIENTS
- Limes, raw – 12½ fruit (2″ dia)
- Onions, spring or scallions (includes tops and bulb), raw – 1 pt., 1 tbsp., 1 tsp. chopped
- McCain Reduced Sodium Tater Tots Shaped Potatoes – 15 lbs., 12 oz.
- Cheese, Sauce, Ultimate Creamy, White, Pouch, 6/106 oz, 39.75#, Land O Lakes, 39947 – 12 lbs., 8 oz.
- Pork, Carnitas, 5/4#, Del Real, 2M/MA Product Code 100 – 15 lbs., 10 oz.
- Peppers, Jalapenos, Sliced, Canned, 6/102 oz, 38.5#, Rosarita, 2700052785 – 1 pt., 1 tbsp., 1 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
Wash and dry all produce. Slice limes into 8 wedges and thinly slice green onions. Refrigerate. Critical Control Point: Hold cold at 41°F or below until service
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 lime juice 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
Preheat oven to 425°F.
Spread frozen tater tots evenly in one layer on sheet pans. Bake for 12–17 minutes, turning once for uniform cooking. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Transfer tater tots to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Place unopened pouch of queso on perforated steam table pan or tray in steamer. Heat for 12–15 minutes, or until sauce reaches 145°F–155°F. Carefully remove as product will be hot. Transfer queso to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Place sealed bag of carnitas 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 carnitas to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Assembly:
- Place ½ cup tater tots into serving container.
- Top with 2.5 oz carnitas.
- Drizzle with 2 oz queso.
- Top with ¼ cup pico de gallo.
- Garnish with sliced jalapeños, cilantro, and lime wedge.
- 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
- Limes, raw – 12½ fruit (2″ dia)
- Onions, spring or scallions (includes tops and bulb), raw – 1 pt., 1 tbsp., 1 tsp. chopped
- McCain Reduced Sodium Tater Tots Shaped Potatoes – 15 lbs., 12 oz.
- Cheese, Sauce, Ultimate Creamy, White, Pouch, 6/106 oz, 39.75#, Land O Lakes, 39947 – 12 lbs., 8 oz.
- Pork, Carnitas, 5/4#, Del Real, 2M/MA Product Code 100 – 15 lbs., 10 oz.
- Peppers, Jalapenos, Sliced, Canned, 6/102 oz, 38.5#, Rosarita, 2700052785 – 1 pt., 1 tbsp., 1 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
Wash and dry all produce. Slice limes into 8 wedges and thinly slice green onions. Refrigerate. Critical Control Point: Hold cold at 41°F or below until service
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 lime juice 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
Preheat oven to 425°F.
Spread frozen tater tots evenly in one layer on sheet pans. Bake for 12–17 minutes, turning once for uniform cooking. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Transfer tater tots to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Place unopened pouch of queso on perforated steam table pan or tray in steamer. Heat for 12–15 minutes, or until sauce reaches 145°F–155°F. Carefully remove as product will be hot. Transfer queso to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Place sealed bag of carnitas 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 carnitas to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
Assembly:
- Place ½ cup tater tots into serving container.
- Top with 2.5 oz carnitas.
- Drizzle with 2 oz queso.
- Top with ¼ cup pico de gallo.
- Garnish with sliced jalapeños, cilantro, and lime wedge.
- 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 serving
- Yield100.00
1 serving (253 gm)
356.703
| Total Fat 21.978 gm | 33.813% |
| Saturated Fat 9.015 gm | 45.077% |
| Trans Fat 0.000 gm | |
| Cholesterol: 65.833 mg | 21.944% |
| Sodium 845.438 mg | 35.227% |
| Total Carbohydrate 19.440 gm | 6.48% |
| Dietary Fiber 2.950 gm | 11.799% |
| Total Sugars 2.231 gm | |
| Includes 0.000 gm of Added Sugars | |
| Protein 23.461 gm | 46.922% |
| Vitamin A 15.839* | 1.76% |
| Vitamin C 11.452* | 19.087% |
| Vitamin D 0.000* | 1% |
| Calcium 195.068* | 19.507% |
| Iron 1.454 | 8.075% |
| Potassium 1003.992 | 21.362% |
| Saturated Fat % of Calories | 22.747% |
| Added Sugar % of Calories | 0.000% |
^ 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
- 2.5 oz of Meat/Meat Alternates
- 0.5 cups of Starchy
- 0.25 cups of Other Vegetables
ALLERGENS
ADDED SUGAR LIMITATIONS
Not applicable.
Vendors
- Conagra Foodservice
- Land O Lakes
Dates
- Last Updated06-30-2026
- Created05-23-2026