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Chicken Nachos
3 oz. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Strips, Fajita, Frozen | 12 pound(s) + 11 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 4 pound(s) |
Salad Mix, Green, Iceberg, Etc. #607 | 2 pound(s) + 12 ounce(s) |
Cheese, American, Grated/Shredded, #60 | 3 pound(s) + 2 ounce(s) |
Cheese, Mozzarella, Shredded, #58 | 3 pound(s) + 2 ounce(s) |
Salsa, Mild, Bulk, #269 | 3/4 gallon(s) |
Chips, Tortilla, Light Salt, Bulk, #228 | 6 pound(s) + 4 ounce(s) |
DIRECTIONS
1. | Steam chicken for 15 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Drain chicken and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
3. | Wash tomatoes, drain, and dice. Combine tomatoes and shredded lettuce and portion 1/4 cup in container. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers . |
4. | Mix cheeses and portion 1 ounce of cheese in container. |
5. | Portion 2 ounces of salsa in container. |
6. | Portion 1 ounce of chips (9 to 10 chips) in bottom of container. Top with 2 ounces of cooked chicken and 1 ounce of cheese mixture. Serve lettuce and tomato mixture and salsa as choices for students to select. |
7. | One portion nachos with cheese and salsa provides 3 oz. of meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup red/orange vegetable, and 1/8 cup other vegetable. |
Production Notes
Use commodity products when available.