Potato-Chili Parfait

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!

Nutrition Facts

Serving size: 1 parfait

From Fat19.27%
From Saturated Fat8.71%
From Sugar5.33%


Ingredient 6 servings 50 servings
Whole White Potatoes, 100 size6 each/-50 each/-
JTM Chili/Beef/Beans1 quart/2#2 gal/17#
Dehydrated Onions2 Tbsp/-1 cup/-
Black Beans, Drained1.5 cups/1#3.125 qrts/8.33#
Broccoli Flowerettes,Raw, Chop1.5 cups/4.5 oz3.125 qrts/2.3#
LF Cheddar Cheese, Shredded.33 cups/1.5 oz3 cups/12.5 oz
Chives, Fresh, Chopped2 Tbsp/-1 cup/-

  1. 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

  1. Label, date, hold in heated cabinet for meal service.