Number of Servings

Ingredients: Quantity:
JTM Queso Blanco sauce 2.5 lbs.
JTM Three Bean chili 5.0 lbs.
Salsa or Pico de gallo 30 oz.
Shredded Romaine lettuce 30 oz.
Top-n-Go (Doritos) 32 each

Prep Time: 10 min.     Yields: 30
Desired Yield:



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Top-n-Go Doritos with Three Bean and Cheddar cheese

JTM Products:



Heat JTM Three Bean chili and Queso Blanco sauce

Steam Kettle/Tilt Skillet (From Frozen):

1) Place unopened pouch in boiling water

2) Heat for approximately 45 minutes to an internal temperature of 145F (HACCP Critical Control Point - 145F for 15 seconds)

3) Once the product reaches recommended temp., place on serving line or warmer (HACCP Critical Control Point - 145F or higher)until ready to use

4) Open the bag carefully to avoid being burned

To assemble the Top-n-Go Nachos:

1. Open bag of Tortilla chips.

2. Portion 2.5 oz. (by weight) of three bean chili in the nacho bag.

3. Drizzle 1.5 oz. of cheddar cheese sauce over the taco meat.

4. Finish with 1.0 oz. each of shredded lettuce and pico de gallo and serve

Nutritional contribution:

Each portion is equivalent to 2 m/ma + 1 whole grain

Optional garnish:

-Diced jalapenos, sliced olives, sour cream, and cilantro.

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.