El Monterey®️ Egg, Bacon, Cheese & Potato Empanadas 3 oz
Bacon-lovers will rejoice for these empanadas packed with the perfect, satisfying combination of scrambled eggs, savory bacon, melty cheddar cheese, filling potatoes and green chilies. Sure, they’re perfect for breakfast, but consumers will love these anytime of day.
- No condiments needed — ideal for C-stores, foodservice, cafeterias or catering
- Crafted with a deliciously flaky crust
- Perfect for a grab-and-go snack or meal
- Serve from a warming display case or warming tray
- Ready in minutes from standard oven types like conventional, convection or deep fryer
- El Monterey® Empanadas stay deliciously crispy for up to 4 hours in a warming unit.
- Shelf-life guidelines: Frozen — 455 days at or below 10º F, Refrigerated — 4 days at or below 40º F
- Case Pack Info: 24 Empanadas per case (3 packs of 8, 3 oz. each)
Ingredients: Wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Scrambled egg product (liquid whole egg, skim milk, soybean oil, modified cornstarch, salt, xanthan gum, citric acid, butter flavour [maltodextrin, natural butter flavour, annatto and turmeric], spices), Vegetable oil (soybean and/or canola and/or corn), Cheddar cheese (milk, bacterial culture, salt, microbial enzyme), Monterey jack cheese (milk, bacterial culture, salt, microbial enzyme), Potatoes (potatoes, sea salt, canola oil), Cheese sauce (water, cheddar cheese [milk, bacterial culture, salt, microbial enzymes], modified corn starch, soybean and/or canola oil, whey, xanthan gum, partly skimmed milk powder, salt, sodium phosphate, butter oil, sugar, yeast extract, paprika, annatto, natural flavours), Bacon (pork, water, salt, sugar, smoke flavour, sodium phosphates, sodium erythorbate, sodium nitrite, smoke), Tomatoes (with tomato juice, citric acid, calcium chloride), Batter mix (enriched wheat flour [enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], yellow corn flour, cornstarch, salt, leavening [sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate], methylcellulose, onion powder, garlic powder, spices), Jalapeno (with salt, acetic acid, water, calcium chloride), Modified cornstarch, Dextrose, Jalapeno puree (jalapeno peppers, salt, acetic acid), Salt, Granulated garlic, Lactic acid, Guar gum, Spices, Sodium metabisulphite.
Contains: Wheat, milk, egg.
SHELF LIFE
Frozen: 455 days AT OR BELOW 10º F; Refrigerated: 4 days AT OR BELOW 40º F
PREHEAT OIL IN FRYER TO 375º F
PLACE 4 THAWED EMPANADAS IN FRY BASKET.
PLACE LOADED FRY BASKET INTO PHREATED OIL AND USE A BASKET LID TO PREVENT EMPANADAS FROM FLOATING.
THAWED: FRY FOR 4 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MNUTE BEFORE SERVING.
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT OVEN TO 350º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
FROZEN: COOK FOR 15 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING.
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT OVEN TO 350º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
THAWED: COOK 12 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING.
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT OVEN TO 400º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
FROZEN: COOK 16 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT OVEN TO 400º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
THAWED: COOK FOR 13 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING.
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT TURBO CHEF ENCORE 2 OVEN TO 500º F
EVENT: 1, TIME%: 60, AIR%: 100, WAV%: 100, EVENT: 2, TIME%: 60, AIR%: 100, WAV%: 70
EVENT: 2, TIME%: 60, AIR%: 100, WAV%: 70
PLACE 4 EMPANADAS ON BASKET COOKING SHEET LINED WITH PARCHMENT PAPER AND USE SCREEN MESH TO COVER.
FROZEN: COOK FOR 1 MINUTE 50 SECONDS
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING.
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT TURBO CHEF ENCORE 2 OVEN TO 500º F
EVENT: 1, TIME%: 60, AIR%: 100, WAV%: 100
EVENT: 2, TIME%: 40, AIR%: 100, WAV%: 70
PLACE 4 EMPANADAS ON BASKET COOKING SHEET LINED WITH PARCHMENT PAPER AND USE SCREEN MESH TO COVER.
THAWED: COOK FOR 1 MINUTE 5 SECONDS
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY. CAUTION: PRODUCT MAY BE HOT
MERRYCHEF E4S
SETTINGS: PRE-HEAT TO 475ºF, FAN%: 90, WAV%: 70
PLACE 3 EMPANADAS ON COOKING SHEET LINED WITH PARCHMENT PAPER.
USE SCREEN MESH TO COVER EMPANADAS
FROZEN: COOK FOR 2 MINUTES
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
MERRYCHEF E4S
SETTINGS: PRE-HEAT TO 475ºF, FAN%: 90, WAV%: 70
PLACE 3 EMPANADAS ON COOKING SHEET LINED WITH PARCHMENT PAPER.
USE SCREEN MESH TO COVER EMPANADAS
THAWED: COOK FOR 1 MINUTE 25 SECONDS
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
TURBOCHEF i3
SETTINGS: PRE-HEAT TO 500ºF, TIME%: 100, TOP%: 70, BOT%: 90, WAV%: 50
PLACE 4 EMPANADAS ON COOKING SHEET LINED WITH PARCHMENT PAPER. USE SCREEN MESH TO COVER EMPANADAS
FROZEN: COOK FOR 3 MINUTES
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
TURBOCHEF i3
SETTINGS: PRE-HEAT TO 500ºF, TIME%: 100, TOP%: 70, BOT%: 90, WAV%: 50
PLACE 4 EMPANADAS ON COOKING SHEET LINED WITH PARCHMENT PAPER. USE SCREEN MESH TO COVER EMPANADAS
THAWED: COOK FOR 3 MINUTES
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
