CHICAGO DOG QUESO
Yield Portion Size
| 3 cups |
Award Cuisine® Cheddar Cheese Sauce
|
| 1-1/4 (28 oz) cans | |
| 1/2 cup |
Neon relish
|
| 3/4 cup |
White onion, small dice
|
| 4 | |
| 12 ea |
Pickle spear halves, fried
|
| 12 | |
| 1/2 tsp |
Celery salt
|
| 64 |
Poppy seed bagel chips
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 267 mg | 27% |
| Carbohydrate | 57 g | 19% |
| Cholesterol | 215 mg | 72% |
| Total Fat | 124 g | 191% |
| Iron | 6 mg | 35% |
| Potassium | 524 mg | 0% |
| Calories | 1538 kcal | 77% |
| Sodium | 9022 mg | 376% |
| Protein | 50 g | 100% |
| Polyunsaturated Fat | 1 g | 3% |
| Saturated Fat | 51 g | 253% |
| Sugars | 22 g | 2% |
| Vitamin C | 11 mg | 18% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a medium saucepan, mix cheese sauce with 1 cup tomatoes, diced onions, diced franks. Heat over medium-low heat, stirring occasionally.
-
Step 2
For each Build: Transfer 1 cup cheese sauce mixture to serving bowl. Garnish with 3 fried pickle spear halves, 2 tablespoons neon relish, 1 tablespoon tomatoes and 3 sliced beef franks. Sprinkle with 1/8 teaspoon celery salt. Serve with 16 poppy seed bagel chips.
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