By Connie L. and Andy M. from Beavercreek City Schools, Beavercreek, Ohio .
Like parfaits? Let us introduce our entree, the "Potato-Chili Parfait"! We've layered smashed whole potatoes, spicy chili with onions, black beans, fresh broccoli flowerettes and a garnish of chives and cheddar cheese to create a one of a kind parfait meal!
Serving size: 1 parfait
|From Saturated Fat||8.71%|
|Ingredient||6 servings||50 servings|
|Whole White Potatoes, 100 size||6 each/-||50 each/-|
|JTM Chili/Beef/Beans||1 quart/2#||2 gal/17#|
|Dehydrated Onions||2 Tbsp/-||1 cup/-|
|Black Beans, Drained||1.5 cups/1#||3.125 qrts/8.33#|
|Broccoli Flowerettes,Raw, Chop||1.5 cups/4.5 oz||3.125 qrts/2.3#|
|LF Cheddar Cheese, Shredded||.33 cups/1.5 oz||3 cups/12.5 oz|
|Chives, Fresh, Chopped||2 Tbsp/-||1 cup/-|
- Wash potatoes and prick skins with a fork, place on baking sheet covered with parchment paper.
2.Bake in a 350 degree for 45 minutes or until tender.
3.Mean while, mix chili and onions, heat to 165 degress for 10 minutes.
keep warm and set aside.
4.Place hot baked potatoes in bowl of mixer and beat until just smashed. Set aside.
Assemble parfaits in 12 oz container:
.5 cup smashed potato 5.83 oz chili 2 oz black beans .25 cup broccoli flowerettes Garnish with .25 oz cheddar cheese and 1 tsp chopped chives
- Label, date, hold in heated cabinet for meal service.