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Mexican Scalloped Potatoes

Made With:

Sauces/Gravies

Pace® Picante Salsa Sauce Medium - 2 Pack

The right consistency for your everyday salsa needs. Use as a dip or ingredient. Medium taste in a convenient 2-pack.

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Tip

Sprinkle with cilantro. Let stand for 10 minutes before serving.

Nutrition Facts
Serving Size
Amount Per Serving
Calories 570
% Daily Value
Total Fat 42g
65%
Saturated Fat 31g
155%
Cholesterol mg
0%
Sodium 1130mg
47%
Total Carbohydrate mg
0%
Dietary Fiber 4g
16%
Protein 20g
40%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

10 min.

Serving & Size

1 12th recipe

Yields

The classic recipe is transformed into a lightly spiced, warm and comforting vegetarian option with Pace salsa, chili powder, cumin and Monterey Jack cheese. Complete this dish by serving with corn fritters and a crisp green salad for a satisfying and hea

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 570
% Daily Value
Total Fat 42g
65%
Saturated Fat 31g
155%
Cholesterol mg
0%
Sodium 1130mg
47%
Total Carbohydrate mg
0%
Dietary Fiber 4g
16%
Protein 20g
40%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 1 cup 60  mL
large onions (4 lb), sliced 4
cloves garlic (2 oz), minced 12 12 
dried oregano 2 tbsp 30  mL
chili powder 2 tbsp 30  mL
ground cumin 1 tbsp 15  mL
each salt and pepper 2 tsp 10  mL
1. Heat oil in large skillet set over medium heat; cook onions and garlic for 6 to 8 minutes or until tender. Sprinkle oregano, chili powder, cumin, salt and pepper over top. Reduce heat to low; cook, stirring often, for about 30 minutes or until very soft and caramelized. Let cool.
Weight Measure
butter, softened 1 cup 60  mL
yellow-fleshed potatoes, peeled and sliced into 1/8-inch (3 mm) thick slices 3 lb kg
35% whipping cream 2 cups 500  mL
Pace Picante Salsa Medium 1 cup 250  mL
vegetable or chicken stock 1 cup 250  mL
shredded Cheddar cheese 4 cups L
shredded Monterey Jack cheese 4 cups L
2. Grease full, shallow hotel pan with butter. In large bowl, combine potato slices, cream, salsa and stock. Arrange one-quarter of the potato slices, overlapping slightly, in bottom of pan. Top with one-quarter of the onion mixture, Cheddar and Monterey Jack cheese. Repeat layers 3 times. Slowly pour liquid over potatoes.

3. Cover with foil; bake in 400°F (200°C) oven for about 90 minutes or until bubbly around edge of pan and potatoes are fork-tender. Remove foil; bake for about 30 minutes or until very tender and top is browned.
Weight Measure
chopped fresh cilantro leaves 1 cup 250  mL
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