A trio of chefs from a fun-loving school, have been at it again with a masterpiece that’s cool. Hot dogs and beans and fries, all of which your students will recognize. Roasted and toasted and sliced and diced, this lunch your students will think is oh so nice! Crispy baked fries topped with sliced hot dogs, melted cheddar cheese, and chili. Serve this loaded fry work-of-art with sliced fruit and a dinner roll.
Book recommended to read with meal: Diffendoofer Day by Dr. Seuss
128 ounces Chili with Beans, Prepared, Vegetarian, canned or frozen
4 pounds Beef Hot Dogs, sliced ¼ inch thick
32 ounces Tomatoes, Canned, Diced
18 pounds Fries, Frozen Straight Cut
1-1/2 pounds Cheddar Cheese, Low Sodium, Shredded
Prep Time: 15min | Cook Time: 20min
Preheat an oven to 425 F.
Combine the chili and sliced hot dogs in a tilt skillet or steam kettle until the internal temperature reaches 165 F. Hold at 140 F for no more than 4 hours.
Bake the fries at 425 F on a perforated sheet pan for 15-20 minutes or until they are golden brown and crispy.
To serve place 6 ounces of fries on the large section of a lunch tray. Top with a 4-ounce scoop (#8) of the chili dog topping. Followed by ½ ounce scoop (#60) of cheddar cheese. Offer sliced Jalapenos as a side if desired.
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