El Monterey ®Egg, Sausage, Cheese Sauce, Cheddar Cheese & Potato Empanadas- #73557 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 73557 5

Nutrition Facts

Serving Size 1 EMPANADA (85g)

Servings Per Container 1

Amount Per Serving

Calories 220

Calories from Fat 110

% Daily Value *

Total Fat 12g

18%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 50mg

17%

Sodium 370mg

15%

Total Carbohydrate 20g

7%

Dietary Fiber 1g

4%

Sugars 1g

Protein 7g

Vitamin A

2%

Vitamin C

2%

Calcium

6%

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), PORK SAUSAGE (PORK, WATER, SALT, SPICES, CORN SYRUP SOLIDS, SUGAR, AUTOLYZED YEAST EXTRACT, SPICE EXTRACTS), VEGETABLE OIL (SOYBEAN AND/OR CANOLA AND/OR CORN), CHEESE SAUCE (WATER, CHEDDAR CHEESE [MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYMES, ANNATTO COLOUR], 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)], CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), POTATOES (POTATOES, SEA SALT, CANOLA OIL), BATTER MIX (ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, CORN STARCH, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), METHYLCELLULOSE, ONION POWDER, GARLIC POWDER, SPICES), GREEN CHILE PEPPERS (WITH CITRIC ACID), TOMATOES (WITH TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE), JALAPENO PUREE (JALAPENO PEPPERS, SALT, ACETIC ACID), MODIFIED CORNSTARCH, DEXTROSE, MODIFIED CORNSTARCH, SALT, YEAST, GRANULATED GARLIC, LACTIC ACID, SPICE, 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 PREHEATED OIL AND USE A BASKET LID TO PREVENT EMPANADAS FROM FLOATING.
THAWED: FRY FOR 4 MINUTES
LET REST FOR 1 MINUTE BEFORE SERVING
TEMPERATURE OF THE FILLING MUST EXCEED 161°F.
USE POCKET THERMOMETER FOR ACCURACY.
FOR FOOD SAFETY AND QUALITY, INTERNAL PRODUCT TEMPERATURE MUST REACH 161°F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
*CAUTION: PRODUCT MAY BE HOT.*

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
LET REST FOR 1 MINUTE BEFORE SERVING
TEMPERATURE OF THE FILLING MUST EXCEED 161°F.
USE POCKET THERMOMETER FOR ACCURACY.
FOR FOOD SAFETY AND QUALITY, INTERNAL PRODUCT TEMPERATURE MUST REACH 161°F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
*CAUTION: PRODUCT MAY BE HOT.*

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
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 161°F.
USE POCKET THERMOMETER FOR ACCURACY.
FOR FOOD SAFETY AND QUALITY, INTERNAL PRODUCT TEMPERATURE MUST REACH 161°F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
*CAUTION: PRODUCT MAY BE HOT.*

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
LET REST FOR 1 MINUTE BEFORE SERVING
TEMPERATURE OF THE FILLING MUST EXCEED 161°F.
USE POCKET THERMOMETER FOR ACCURACY.
FOR FOOD SAFETY AND QUALITY, INTERNAL PRODUCT TEMPERATURE MUST REACH 161°F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
*CAUTION: PRODUCT MAY BE HOT.*

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
LET REST FOR 1 MNUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 161°F.
USE POCKET THERMOMETER FOR ACCURACY.
FOR FOOD SAFETY AND QUALITY, INTERNAL PRODUCT TEMPERATURE MUST REACH 161°F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
*CAUTION: PRODUCT MAY BE HOT.*

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
LET REST FOR 1 MINUTE BEFORE SERVING
TEMPERATURE OF THE FILLING MUST EXCEED 161°F.
USE POCKET THERMOMETER FOR ACCURACY.
FOR FOOD SAFETY AND QUALITY, INTERNAL PRODUCT TEMPERATURE MUST REACH 161°F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
*CAUTION: PRODUCT MAY BE HOT.*

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
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 161°F.
USE POCKET THERMOMETER FOR ACCURACY.
FOR FOOD SAFETY AND QUALITY, INTERNAL PRODUCT TEMPERATURE MUST REACH 161°F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
*CAUTION: PRODUCT MAY BE HOT.*