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Pace® Deconstructed Chilaquiles

Made With:

Sauces/Gravies

Pace® Chunky Salsa Mild - 4 Pack

A thick, rich texture and bold chunks of fresh tomatoes, onions and jalapenos makes this the perfect dip, the perfect topping, or the perfect addition to any meal. Mild. Packed 4 jugs to a case.

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Tip

Diced potatoes sautéed in oil with salt and pepper.

Kidney beans cooked and then blended with onion.

Warmed and served in a half or triangle.

Total Time

30 min.

Serving & Size

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
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
Pace® Chunky Salsa (Mild) 4 cups 1000  mL
Eggs 24 each 24  each
Tortillas, corn, quarters 4 lb 1 4/5  kg
Cream cheese, softened 8 oz 227  g
Corn or vegetable oil 2 tbsp 30  mL
Salt and pepper
Red onions, diced 2 large
Cilantro 1 bunch
Avocado 1 -2 each
1. In a large sauté pan, coat pan generously with corn or vegetable oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.

2. Add 2 tbsp. of oil to pan, bring to high heat. Add the Pace and let cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more. Then remove from the heat.

3. Combine eggs, cream cheese in a bowl. Scramble egg mixture until just firm.

4. Combine tortilla mixture and egg mixture in a layering method, starting and ending with tortillas.

5. Top with red onions, cilantro and avocado. Serve immediately.


* It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out slightly, then proceed.
Weight Measure
Pick one or all of these optional Sides
Weight Measure
Fried Potatoes 3 oz 85  g
Weight Measure
Refried beans 3 oz 85  g
Weight Measure
Flour tortillas 1 -2 each
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