El Monterey ®Cheese, Egg, Potato & Bacon Empanadas- #73210 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 73210 9

Nutrition Facts

Serving Size 1 EMPANADA (85g)

Servings Per Container 1

Amount Per Serving

Calories 230

Calories from Fat 100

% Daily Value *

Total Fat 13g

20%

Saturated Fat 5g

25%

Trans Fat 0g

Cholesterol 40mg

13%

Sodium 450mg

19%

Total Carbohydrate 21g

7%

Dietary Fiber 1g

4%

Sugars 1g

Protein 8g

Vitamin A

4%

Vitamin C

2%

Calcium

10%

Iron

8%

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

Ingredients

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, ANNATTO COLOR], MODIFIED CORNSTARCH, CREAM CHEESE [PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS (XANTHAN, AND/OR LOCUST BEAN AND/OR GUAR GUMS)], SOYBEAN AND/OR CANOLA OIL, PARTLY SKIMMED MILK POWDER, WHEY, SODIUM PHOSPHATE, SALT, CORNSTARCH, LACTIC ACID, CELLULOSE AND/OR XANTHAN GUM, BUTTER OIL, SUGAR, YEAST EXTRACT, PAPRIKA EXTRACT [COLOUR], NATURAL FLAVOURS, ANNATTO EXTRACT (COLOUR)], 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 PEPPERS (WITH SALT, ACETIC ACID, WATER, CALCIUM CHLORIDE), MODIFIED CORNSTARCH, DEXTROSE, JALAPENO PUREE (JALAPENO PEPPERS, SALT, ACETIC ACID), MODIFIED POTATO STARCH, SALT, YEAST, GRANULATED GARLIC, LACTIC ACID, SPICES, GUAR GUM, SODIUM METABISULPHITE.
CONTAINS: WHEAT, MILK, EGG.

Shelf Life

Frozen: 455 days AT OR BELOW 10º F   Refrigerated: 4 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 PHREATED 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 MNUTE 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 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 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.