By Protein
Cheesy Green Chile Chicken Nachos Recipe
Ingredients
SERVICES: 10 EACH (1 CHICKEN NACHO BOAT PER SERVING)
- 5/8 Cup Cilantro Sour Cream (Sub-Recipe)
- 1 1/4 Cup Roasted Corn & Pepper Salsa (Sub-Recipe)
- 6 2/3 Cup Green Chile Chicken (Sub-Recipe)
- 23 oz. Mexican Original® Yellow Quarter Cut Tortilla Chips
- 1 1/2 Cup Jalapeno Queso Cheese Sauce, Commercially Prepared
Ground chicken crumbles gently combined in a tangy salsa verde sauce and served over whole grain tortilla chips with creamy jalapeno queso, roasted corn & pepper salsa and cilantro sour cream.
Directions
- Prepare the Cilantro Sour Cream (Sub-Recipe).
- Prepare the Roasted Corn & Pepper Salsa (Sub-Recipe).
- Prepare The Green Chile Chicken (Sub-Recipe).
- Heat the jalapeno queso cheese sauce according to the manufacturer’s instructions. Hold the heated jalapeno queso covered in a hot box at 145°F until ready to serve.
- When ready to build the chicken nacho boats, arrange the following components into individual paper boats, going from bottom to top: - Mexican Original® Tortilla Chips: 2.3-ounces (22-each) - Heated Jalapeno Queso Cheese Sauce: 2 1/2-tablespoons (1.25-ounces) - Prepared Green Chile Chicken: 2/3-cup (5-ounces) - Prepared Roasted Corn & Pepper Salsa: 2-tablespoons (1-ounce) - Prepared Cilantro Sour Cream: 1-tablespoon (0.50-ounce).
Cilantro Sour Cream
Ingredients
- 1/2 Cup Sour Cream - LIght
- 1/4 Cup Cilantro Leaves - Fresh
- 1 tsp. Lime Juice, Bottled
- 1/4 tsp. Granulated Garlic
- 1/8 tsp. Ground Dried Cumin
Directions
- Combine all the ingredients in a food processor and process until completely pureed and smooth.
- Transfer the prepared sour cream to a squeeze bottle for service.
- Hold the prepared Cilantro Sour Cream covered under refrigeration at 38°F until ready to use.
Roasted Corn & Pepper Salsa
Ingredients
- 1 1/4 Cup IQF Diced Red & Green Bell Peppers
- 3/4 Cup IQF Yellow Corn Kernels
- 2/3 Cup IQF Diced White Onions
- 2/3 Cup Diced Tomatoes - Diced & Drained Thoroughly
- 2 Tbsp. Vegetable Oil
- 1 Tbsp. Diced Green Chiles - Mild & Canned - Drained Thoroughly
- 2 tsp. Granulated Garlic
- 2 tsp. Taco Seasoning
- 1/2 tsp. Ground Black Pepper
- 1 Tbsp. Lime Juice - Bottled
- 1 Tbsp. Cilantro Leaves - Fresh & Chopped
Directions
- Combine all the ingredients, EXCEPT the lime juice & fresh chopped cilantro, in a mixing bowl and mix together until thoroughly combined.
- Transfer the seasoned vegetables to a parchment lined sheet pan.
- Roast the pan of seasoned vegetables uncovered in a preheated 500°F convection oven for 8-10 minutes.
- Cool down the pan of roasted vegetables uncovered under refrigeration at 38°F.
- Combine the roasted vegetables in a mixing bowl with the lime juice & fresh chopped cilantro.
- Hold the prepared Roasted Corn & Pepper Salsa covered under refrigeration at 38°F until ready to use.
Green Chile Chicken
Ingredients
- 1 1/3 C. Salsa Verde, Commercially Prepared
- 1 Cup Frozen Spinach - Thawed & Drained
- 2/3 Cup Cream Cheese - Light
- 1/4 Cup Lime Juice - Bottled
- 2 Tbsp. packed Cilantro Leaves - Fresh
- 1 tsp. Ground Dried Cumin
- 1/2 tsp. Granulated Garlic
- 33.75 oz. Tyson® All Natural**, Low Sodium Chicken Crumbles, thawed
Directions
- Combine all the ingredients, EXCEPT the thawed chicken crumbles, into a food processor and process until completely pureed and smooth.
- Pour the pureed sauce to a mixing bowl and mix with the thawed chicken crumbles until thoroughly combined.
- Transfer the sauced chicken crumbles into a 2" deep half-size hotel pan that has been coated in non-stick spray.
- Cover the hotel pan tightly with plastic wrap and cover again with aluminum foil.
- Bake the covered pan of chicken in a preheated 350°F convection oven for 12-14 minutes, or until the minimum internal temperature reaches 165°F.
- Hold the prepared & heated Green Chile Chicken covered in a hot box at 145°F until ready to use.
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