Mini Baked Nachos with Garbanzo Cheese Sauce

Menu Part: 
Appetizer
Cuisine Type: 
Mexican

Offer big satisfaction in small bites. Topped off with Bush’s Best® Low Sodium Garbanzo and Black Beans, these crispy tortillas are loaded with flavorful cheese sauce and tomatoes.

Ingredients

1, #10 can Low Sodium Bush’s Best® Garbanzo Beans, drained and rinsed
1, #10 can Low Sodium Bush’s Best® Black Beans, drained and rinsed
168 each 6" whole wheat tortillas, cut into 1/6ths
As needed Non-stick cooking spray
1, #10 can Prepared mild cheese sauce
10 ½ cups Tomatoes, diced
5 ½ cups Green onions, diced

Steps

  1. Pre-heat convection oven to 325°F.
  2. Spray non-stick spray on one side of tortilla wedges. Place tortilla wedges on parchment lined sheet pans in single layer. Bake in oven for 15-19 minutes or until crisp.
  3. Meanwhile, in a food processor, pulse garbanzo beans until fine and mealy. Fold into mild cheese sauce and heat in a saucepan over medium-high heat until 145°F and hot and bubbly; hold hot for service.
  4. To make one serving, arrange 10-12 crisp tortillas on a plate, spoon ¼ cup of garbanzo cheese over top and sprinkle with 2 Tbsp black beans, 2 Tbsp tomatoes and 1 Tbsp green onion.

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources