The Smoke Stack Topping

Nutrition Facts

Serving Size 6 OZ

Calories 363

Calories from Fat 12.6

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

Amount/Serving

%DV*

Total Fat 22.7g

35%

Sat. Fat 10.5g

- - -%

Trans Fat 0g

Cholesterol 79.5mg

- - -%

Sodium 1357.9mg

59%

Amount/Serving

%DV*

Tot. Carb. 23.8g

Dietary Fiber 0.1g

Sugars 16.6g

Includes 12.6g Added Sugars

Protein 17.7g

Vitamin D - 1mcg - 0%

Calcium - 171.7mg - 17%

Iron - 0.6mg - 8%

Potassium - 428.8mg - 9%

INGREDIENTS: QUESO CHEESE (water, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), cream, poblano peppers, hatch green chilis, contains less than 2% of modified food starch, jalapeno peppers (with salt, acetic acid, water, calcium chloride), sodium phosphates, salt, dehydrated red bell peppers, jalapeno extractives. contains: milk.), Pulled Pork (PORK, CAROLINA DIRT RUB (ingredients: sugar, paprika, brown sugar, sea salt, spices including chili pepper, salt, onion and garlic powder, mustard seed, celery seed, extractives of paprika (color) and not more than 2% tricalcium phosphate added to prevent caking. ), MUSTARD (distilled vinegar, water, no.1 mustard seed, salt, turmeric, oleoresin paprika, spices.), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). )), BBQ SAUCE (high fructose corn syrup, distilled vinegar, tomato paste, modified food starch, contains less than 2% of: salt, pineapple juice concentrate, natural smoke flavor, spice, caramel color, molasses, sodium benzoate (preservative), garlic*, mustard flour, corn syrup, sugar, tamarind, natural flavor, celery seed. *dried), JALAPENO CHILI

ALLERGENS: Milk

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.