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Chicken Fiesta Melt
2 1/2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, Pattie, Frozen, Breaded, #15 | 100 pattie(s) |
Salsa, Mild, Bulk, #269 | 1 2/3 quart(s) |
Cheese, American Process, Sliced, #39 | 3 pound(s) + 2 ounce(s) |
DIRECTIONS
1. | Place precooked breaded chicken breast patties on sheet pan sprayed with pan release spray or lined with parchment paper. |
2. | Spoon 1 tablespoon of salsa in center of each pattie. |
3. | Top each patty with 1/2 ounce sliced cheese. |
4. | Bake according to package directions. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Place patties in a single layer on steamtable pan (12"x 20"x 2 1/2"). Serve immediately or place in warmer until ready for service. If holding for service, cover pans with pan-liner, aluminum foil or saran wrap. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Portion 1 patty for each serving. Each portion provides 2 1/2 oz. eq. of meat/meat alternate and 1 oz. eq. of whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower |
Production Notes
Use commodity products when available.