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Breakfast Turkey Chorizo Crunchurito

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Breakfast Turkey Chorizo Crunchurito

DIRECTIONS

  1. Remove turkey chorizo crumbles and hash brown patties from the freezer and allow to thaw under refrigeration for 24-72 hours.
  2. Preheat oven to 400°F.
  3. Place product in a single layer on a sheet pan and bake - conventional: 20-25 minutes or convection: 11-13 minutes.
  4. Cook liquid whole eggs according to manufacturer’s instructions.
  5. To make creamy jalapeno sauce: a. Mince jalapenos. b. Mix thoroughly in a large bowl with mayonnaise, juice from the jalapeno can, chili powder, cumin and garlic powder.
  6. Preheat oven to 350°F.
  7. Assemble a crunchurito: a. Place a tortilla on work surface and spread 1 tablespoon of creamy jalapeno sauce in the center - leave an inch border around the edge. b. Add 1 hash brown patty to the center. c. Add 1/4 cup of cooked egg. d. Sprinkle with 1.3 oz. turkey chorizo. e. Top with 0.5 oz. shredded cheddar cheese. f. Start folding one edge of the tortilla towards the center of the ingredients. Hold in place and continue to fold the edges to form pleats which seal into a circle.
  8. Spray the pleats of each cruchurito with non-stick cooking spray and place seam side down on lined baking sheets.
  9. Bake for 10-12 minutes.
  10. Offer each student one (1) whole breakfast turkey chorizo crunchurito to provide 2.5 oz. meat/meat alternate, 2.0 oz. eq whole grain and 0.25 cup Vegetable, Starchy.

INGREDIENT

JENNIE-O® Turkey Chorizo Crumbles #33038, 40 lb.

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT: 8 lbs. 2 oz.

INGREDIENT

Hash brown patties, frozen

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 100 patties
WEIGHT:

INGREDIENT

Liquid eggs

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 2 qt. 1 1/ 3 c. 2 tsp.
WEIGHT:

INGREDIENT

Whole grain tortilla

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 100 tortillas
WEIGHT:

INGREDIENT

Cheddar cheese, shredded

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 2 oz.

INGREDIENT

Non-stick cooking spray

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 100 sprays
WEIGHT:

INGREDIENT

Mayonnaise, light

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 1 pt. 1 c.
WEIGHT:

INGREDIENT

Jalapenos, minced

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 1 1/2 c. 1 tbsp.
WEIGHT:

INGREDIENT

Jalapeno juice, canned

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c. 1/2 tsp.
WEIGHT:

INGREDIENT

Chili powder

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 2 tbsp. 1/4 tsp.
WEIGHT:

INGREDIENT

Cumin

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 2 tbsp. 1/4 tsp.
WEIGHT:

INGREDIENT

Garlic powder

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE: 1 tbsp.
WEIGHT:
NUTRIENTS PER SERVING
Calories 456 cal
Fat 20 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 140 mg
Sodium 917 mg
Carbohydrates 46 g
Dietary Fiber 5 g
Protein 20 g
Turkey Chorizo (1.3 oz.): 1.0 oz. Meat/Meat Alternate Whole Grain Tortilla (1 each): 2.0 oz. eq Whole Grain Rich (Exhibit A: Grain Requirements For Child Nutrition Programs, Group B: 28 g/1.0 oz. = 1 oz. eq) Whole Liquid Eggs (1.5 Tbsp): 1 oz. eq Meat/Meat Alternate (per FBG 1.5 Tbsp = 1 M/MA) Shredded Cheddar Cheese (0.5 oz.): 0.5 oz. eq Meat/Meat Alternate (per FBG: 1 oz. = 1 M/MA) Hashbrown Patty (0.25 cups/1 patty): 0.25 cup Vegetable, Starchy
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Breakfast Turkey Chorizo Crunchurito

Email Recipe PDF Open Recipe PDF
 
Portion Size:
 
Breakfast Turkey Chorizo Crunchurito

DIRECTIONS

  1. Remove turkey chorizo crumbles and hash brown patties from the freezer and allow to thaw under refrigeration for 24-72 hours.
  2. Preheat oven to 400°F.
  3. Place product in a single layer on a sheet pan and bake - conventional: 20-25 minutes or convection: 11-13 minutes.
  4. Cook liquid whole eggs according to manufacturer’s instructions.
  5. To make creamy jalapeno sauce: a. Mince jalapenos. b. Mix thoroughly in a large bowl with mayonnaise, juice from the jalapeno can, chili powder, cumin and garlic powder.
  6. Preheat oven to 350°F.
  7. Assemble a crunchurito: a. Place a tortilla on work surface and spread 1 tablespoon of creamy jalapeno sauce in the center - leave an inch border around the edge. b. Add 1 hash brown patty to the center. c. Add 1/4 cup of cooked egg. d. Sprinkle with 1.3 oz. turkey chorizo. e. Top with 0.5 oz. shredded cheddar cheese. f. Start folding one edge of the tortilla towards the center of the ingredients. Hold in place and continue to fold the edges to form pleats which seal into a circle.
  8. Spray the pleats of each cruchurito with non-stick cooking spray and place seam side down on lined baking sheets.
  9. Bake for 10-12 minutes.
  10. Offer each student one (1) whole breakfast turkey chorizo crunchurito to provide 2.5 oz. meat/meat alternate, 2.0 oz. eq whole grain and 0.25 cup Vegetable, Starchy.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS
  MEASURE WEIGHT MEASURE WEIGHT
JENNIE-O® Turkey Chorizo Crumbles #33038, 40 lb. 8 lbs. 2 oz.
Hash brown patties, frozen 100 patties
Liquid eggs 2 qt. 1 1/ 3 c. 2 tsp.
Whole grain tortilla 100 tortillas
Cheddar cheese, shredded 3 lbs. 2 oz.
Non-stick cooking spray 100 sprays
Mayonnaise, light 1 pt. 1 c.
Jalapenos, minced 1 1/2 c. 1 tbsp.
Jalapeno juice, canned 1/4 c. 1/2 tsp.
Chili powder 2 tbsp. 1/4 tsp.
Cumin 2 tbsp. 1/4 tsp.
Garlic powder 1 tbsp.
 
NUTRIENTS PER SERVING
Calories 456 cal Fat 20 g Saturated Fat 7 g
Trans Fat 0 g Cholesterol 140 mg Sodium 917 mg
Carbohydrates 46 g Dietary Fiber 5 g Protein 20 g
 
Turkey Chorizo (1.3 oz.): 1.0 oz. Meat/Meat Alternate Whole Grain Tortilla (1 each): 2.0 oz. eq Whole Grain Rich (Exhibit A: Grain Requirements For Child Nutrition Programs, Group B: 28 g/1.0 oz. = 1 oz. eq) Whole Liquid Eggs (1.5 Tbsp): 1 oz. eq Meat/Meat Alternate (per FBG 1.5 Tbsp = 1 M/MA) Shredded Cheddar Cheese (0.5 oz.): 0.5 oz. eq Meat/Meat Alternate (per FBG: 1 oz. = 1 M/MA) Hashbrown Patty (0.25 cups/1 patty): 0.25 cup Vegetable, Starchy
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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