El Monterey ®Egg, Sausage, Cheese Sauce, Cheddar Cheese & Potato Empanadas- #73812 Printable PDF

Case Pack 3/8/3 oz
Net Case WT (lbs) 4.5
Gross Case WT (lbs) 5.28
Case Cube 0.37
Case Dimensions 8.5 x 8 x 9.38
Tier and High 26 x 5
Cases per Pallet 130
Sell Unit UPC 0 71007 73812 8
Master Case UPC 1 00 71007 73812 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

WHEAT FLOUR
(ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID),

WATER

SCRAMBLED EGGS
(PASTEURIZED WHOLE EGGS, NON FAT MILK, SOYBEAN OIL, MODIFIED FOOD STARCH, SALT, XANTHAN GUM, CITRIC ACID, BUTTER FLAVOR (MALTODEXTRIN, NATURAL BUTTER FLAVOR, ANNATTO AND TURMERIC (ADDED FOR COLOR)), SPICE),

PORK SAUSAGE
(PORK, WATER, SALT, SPICES, CORN SYRUP SOLIDS, SUGAR, AUTOLYZED YEAST EXTRACT, SPICE EXTRACTIVE),

VEGETABLE OIL
(SOYBEAN, CANOLA, PALM AND/OR CORN OIL),

CHEESE SAUCE
(WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], MODIFIED CORN STARCH, SOYBEAN AND/OR CANOLA OIL, WHEY, XANTHAN GUM, NONFAT DRY MILK, SALT, SODIUM PHOSPHATE, BUTTER OIL, SUGAR, YEAST EXTRACT, PAPRIKA AND ANNATTO [COLOR], NATURAL FLAVORS),

CHEDDAR CHEESE
(CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO COLOR),

POTATOES
(WITH 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, SPICE),

GREEN CHILIES
(WITH CITRIC ACID),

CONTAINS 2% OR LESS
TOMATOES (WITH JUICE, CITRIC ACID, CALCIUM CHLORIDE), JALAPENO PUREE (JALAPENO PEPPERS, SALT, ACETIC ACID), MODIFIED CORN STARCH, DEXTROSE, MODIFIED FOOD STARCH, SALT, YEAST, GRANULATED GARLIC, LACTIC ACID, SPICE, GUAR GUM, SODIUM METABISULFITE.

CONTAINS: EGG, WHEAT, MILK.

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
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
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 161º 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.