Production identity
- Target finished yield
- 5 kg · approximately 50 portions at 100 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (5 kg declared primary input → 5 kg finished target)
- Total formula input
- 5 kg before trim, evaporation, absorption or transfer loss
- Time
- 25 min active · 45 min total
- Equipment
- heavy saucepan or steam-jacketed kettle · whisk · scale
- U.S. major allergens intentionally present
- Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Hot hold in small batches; stir and monitor viscosity. Do not boil aggressively.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| American cheese | 2.6 kg | sodium-citrate/emulsifying-salt style melting cheese |
| Whole milk | 1.2 kg | |
| Roasted green chiles | 500 g | drained, diced |
| Diced tomatoes | 400 g | drained |
| White onion | 180 g | fine dice, sweated |
| Jalapeño | 70 g | fine dice |
| Kosher salt | 25 g | adjust after cheese salinity |
| Ground cumin | 15 g | |
| Garlic | 10 g | minced |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| American cheese | 52.00% | 1.3 kg | 2.6 kg | 5.2 kg |
| Whole milk | 24.00% | 600 g | 1.2 kg | 2.4 kg |
| Roasted green chiles | 10.00% | 250 g | 500 g | 1 kg |
| Diced tomatoes | 8.00% | 200 g | 400 g | 800 g |
| White onion | 3.60% | 90 g | 180 g | 360 g |
| Jalapeño | 1.40% | 35 g | 70 g | 140 g |
| Kosher salt | 0.50% | 12.5 g | 25 g | 50 g |
| Ground cumin | 0.30% | 7.5 g | 15 g | 30 g |
| Garlic | 0.20% | 5 g | 10 g | 20 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Sweat onion, jalapeño and garlic gently until aromatic without browning.
Add milk and heat moderately; do not scorch dairy.
Add cheese gradually while stirring until fully dispersed and smooth before the next addition.
Fold in drained chiles and tomatoes. Bring only to service temperature; avoid a hard boil that destabilizes the emulsion.
Weigh to 5 kg, adjust with measured hot milk if too tight, then season after evaluating cheese salinity.
Working numbers
- Finished yield: 5 kg
- Cheese = 52% of formula
- Hold hot without boiling
- Drain watery vegetables to protect viscosity
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Glossy, flowing but not watery, integrated chile/tomato, clean cheese flavor, no oil slick or graininess.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Oily/separated | Excessive heat or unstable cheese blend | Lower heat; use emulsifying cheese system and restore aqueous phase. |
| Watery | Vegetables not drained or too much milk | Drain inclusions and correct liquid by weight. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.