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  • Recipe

Chili & Queso Nachos with Roasted Corn & Poblano

Chili & Queso Nachos with Roasted Corn & Poblano

Ingredients

  • 8 oz.
    Portioned Monarch® Fire Roasted Corn and Poblano Pepper Blend with Onions
  • 8 oz.
    Molly’s Kitchen® Queso Sauce w/ Chilis
  • 4 oz.
    Chef’s Line® Chorizo, cooked and drained of excess fat
  • 4 c
    Tortilla Chips
  • 1 c
    Pico de Gallo
  • 1 c
    Cross Valley Farms® Mini Heirloom Tomatoes
  • 1 T
    Cilantro

Preparation

Restaurant Preparation:

  1. Cook/sauté Chorizo. Drain and portion into 8 oz. deli container, and label.
  2. Portion queso sauce in 8 oz. deli container and label with reheating instructions.
  3. Cut tomatoes and portion, along with pico de gallo and cilantro. Keep chips in separate bag.
  4. Assemble kit for pickup, keeping chips at ambient temperature.

Assemble at home:

  1. Warm queso in microwave oven or stove top for about 2 minutes, until bubbly.
  2. Warm corn and poblano blend with chorizo in a sauté pan on the stove top until hot,
    about 2-3 minutes.
  3. Top queso with heated corn, poblano and chorizo. Garnish with pico de gallo, sliced tomatoes and cilantro. Serve with tortilla chips.

Supplies for Meal Kit:

Monogram® Tamper Evident Bag
8-oz. deli containers with lid
Monogram Wheat Fiber Soufflé Cup with lid
Monogram 6" x 6" 1-Compartment Compostable Hinged Container
Monogram Individual Hand Sanitizer Gel

Kit serves 2.

Click below to download an at-home instructions template for this recipe that you can include in your customers' meal kit orders. Please view this template in "Print Layout" when opening in Word.