El Monterey ®Chicken & Cheese Empanadas- #73056 Printable PDF

Case Pack 3/8/3 oz
Net Case WT (lbs) 4.5
Gross Case WT (lbs) 5.08
Case Cube 0.37
Case Dimensions 8.5 x 8 x 9.38
Tier and High 26 x 5
Cases per Pallet 130
Master Case UPC 1 00 71007 73056 3

Nutrition Facts

Serving Size 1 EMPANADA (85g)

Servings Per Container 24

Amount Per Serving

Calories 220

Calories from Fat 100

% Daily Value *

Total Fat 11g

17%

Saturated Fat 4.5g

23%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 370mg

15%

Total Carbohydrate 20g

7%

Dietary Fiber 1g

4%

Sugars 0g

Protein 9g

Vitamin A

4%

Vitamin C

0%

Calcium

10%

Iron

6%

* Percent Daily Values based on a 2,000 Calorie Diet

Ingredients

INGREDIENTS: WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, COOK CHICKEN (WHITE CHICKEN MEAT, WATER, RICE STARCH, SALT, SODIUM PHOSPHATE), CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, ANNATTO), VEGETABLE OIL (SOYBEAN AND/OR CANOLA AND/OR PALM AND/OR CORN), LOW MOISTURE MOZZARELLA CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), BATTER MIX (YELLOW CORN FLOUR, BLEACHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), DRIED GARLIC, DRIED ONION, GUAR GUM, SPICES), ONION, CHIPOTLE PUREE (WATER, VINEGAR, CHIPOTLE JALAPENO PEPPERS, TOMATO PASTE, DRIED RED CHILE PEPPERS, GARLIC POWDER, ONION POWDER, SALT, SPICES), MODIFIED CORNSTARCH, SALT, SPICES, DEXTROSE, MODIFIED POTATO STARCH, LACTIC ACID (WITH CALCIUM LACTATE), GRANULATED GARLIC, YEAST, GUAR GUM, GLUCONO-DELTA-LACTONE, SODIUM METABISULPHITE.
CONTAINS: WHEAT, MILK.

Shelf Life

Frozen: 455 days AT OR BELOW 10º F   Refrigerated: 6 days AT OR BELOW 40º F

Cooking Instructions

Fry From Thawed

PREHEAT OIL IN FRYER TO 375º F
PLACE 4 THAWED EMPANADAS IN FRY BASKET.
PLACE LOADED FRY BASKET INTO PREHEATED OIL AND USE A BASKET LID TO PREVENT EMPANADAS FROM FLOATING.
THAWED: FRY FOR 4 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 161°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 161º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Convection Oven From Frozen

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 161°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 161º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Convection Oven From Thawed

PREHEAT OVEN TO 350º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
THAWED: COOK FOR 12 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 161°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 161º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Conventional Oven From Frozen

PREHEAT OVEN TO 400º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
FROZEN: COOK FOR 16 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 161 °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 161º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Conventional Oven From Thawed

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 161°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 161º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Turbo Chef From Frozen

PREHEAT TURBO CHEF ENCORE 2 OVEN TO 475º F
PLACE 4 EMPANADAS ON BASKET COOKING SHEET LINED WITH PARCHMENT PAPER AND USE SCREEN MESH TO COVER.
FROZEN: COOK FOR 1 MINUTE 26 SECONDS
TEMPERATURE OF THE FILLING MUST EXCEED 161°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 161º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Turbo Chef From Refrigerated

PREHEAT TURBO CHEF ENCORE 2 OVEN TO 475º F
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 161°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 161º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.