Jalapeno Popper Grilled Cheese Sandwich*

Nutrition Facts

Serving Size 1 EACH

Calories 630

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 42.4g

65%

Sat. Fat 24.1g

- - -%

Trans Fat 1.1g

Cholesterol 115.9mg

- - -%

Sodium 744.9mg

32%

Amount/Serving

%DV*

Tot. Carb. 44.9g

14%

Dietary Fiber 0.2g

Sugars 5.9g

Includes 0g Added Sugars

Protein 16.9g

Vitamin D - 0.8mcg - 0%

Calcium - 278.4mg - 28%

Iron - 2.9mg - 36%

Potassium - 69.9mg - 1%

INGREDIENTS: BREAD (unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid),water, high fructose corn syrup, contains 2% or less of each of the following: yeast, salt, soybean oil, wheat gluten, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides and/or diglycerides, calcium peroxide, calcium iodate, datem, ethoxylated mono- and diglycerides, enzymes), soy flour, yeast food (ammonium sulfate), monocalcium phosphate, calcium sulfate, soy lecithin, calcium propionate (to retard spoilage)), Jalapeno Cheddar Cream Cheese (CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), JALAPENOS, CHIVES), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes and annatto (vegetable color). contains: milk. )

ALLERGENS: Milk, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.