Chili Verde Taco Salad
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- onion chopped 3-1/8 tsp
- garlic chopped 3-1/8 tsp
- vegetable oil 3/8 tsp
- water 6 tbsp
- chicken base low sodium 1/8 tsp
- salsa verde sauce 6-3/8 tsp
- green chili pepper 3-1/8 tsp
- cooked fajita chicken strips 10 oz
- sour cream fat free 3-1/8 tsp
- lime juice 1-5/8 tsp
- cilantro chopped 3-1/8 tsp
- tortilla chips 8-5/8 oz
- romaine lettuce 1 head
INSTRUCTIONS
- In a large pot over medium heat, sauté onions and garlic in oil for 45 seconds or until garlic turns slightly brown.
- Add water, chicken base, salsa, chilis, and chicken to pot and let simmer for 25 minutes. Internal temperature must reach 165°F
- Finish by stirring in sour cream, lime juice, and cilantro. Place mixture into a 12 x 20 pan,
- To serve, place 2.2 oz of tortilla chips on a plate followed by 1 cup of shredded lettuce. Top with 1/2 cup of chicken mixture.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 1/3 cup + 4 TSP (chopped)
- 799939 GARLIC,RAW 1/3 cup + 4 tsp
- 050385 OIL, VEGETABLE 2 1/2 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 1/2 cups
- 799989 BASE, CHICKEN, LOW SODIUM 7/8 tsp
- 027047 SAUCE,SALSA,VERDE,RTS 3/4 cup + 1 Tbsp
- 799947 PEPPERS,CHILI,GRN,CND 1/3 cup + 4 tsp
- 051521 Chicken, Fajita Seasoned Strips, Cooked 3 lbs + 14 1/2 ozs
- 001180 SOUR CREAM,FAT FREE 1/3 cup + 4 tsp
- 009161 LIME JUC,CND OR BTLD,UNSWTND 3 Tbsp + 1 tsp
- 011165 CORIANDER (CILANTRO) LEAVES,RAW 1/3 cup + 4 TSP (CHOPPED)
- 902985 CHIPS, TORTILLA, OVEN BAKED, REGULAR, WH 3 lbs + 5 1/3 ozs
- 011251 LETTUCE,COS OR ROMAINE,RAW 2 head
INSTRUCTIONS
- In a large pot over medium heat, sauté onions and garlic in oil for 45 seconds or until garlic turns slightly brown.
- Add water, chicken base, salsa, chilis, and chicken to pot and let simmer for 25 minutes. Internal temperature must reach 165°F
- Finish by stirring in sour cream, lime juice, and cilantro. Place mixture into a hotel pan, or 12 x 20 inch pan, and hold hot for service.
- To serve, place 2.2 oz of tortilla chips on a plate followed by 1 cup of shredded lettuce. Top with 1/2 cup of chicken mixture.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 3/4 cup + 1 TBSP (chopped)
- 799939 GARLIC,RAW 3/4 cup + 1 Tbsp
- 050385 OIL, VEGETABLE 1 Tbsp + 2 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 5 cups
- 799989 BASE, CHICKEN, LOW SODIUM 1 5/8 tsp
- 027047 SAUCE,SALSA,VERDE,RTS 1 2/3 cups
- 799947 PEPPERS,CHILI,GRN,CND 3/4 cup + 1 Tbsp
- 051521 Chicken, Fajita Seasoned Strips, Cooked 7 lbs + 13 ozs
- 001180 SOUR CREAM,FAT FREE 3/4 cup + 1 Tbsp
- 009161 LIME JUC,CND OR BTLD,UNSWTND 1/3 cup + 4 tsp
- 011165 CORIANDER (CILANTRO) LEAVES,RAW 3/4 cup + 1 TBSP (CHOPPED)
- 902985 CHIPS, TORTILLA, OVEN BAKED, REGULAR, WH 6 lbs + 11 ozs
- 011251 LETTUCE,COS OR ROMAINE,RAW 3 gals + 2 CUPS (shredded)
INSTRUCTIONS
- In a large pot over medium heat, sauté onions and garlic in oil for 45 seconds or until garlic turns slightly brown.
- Add water, chicken base, salsa, chilis, and chicken to pot and let simmer for 25 minutes. Internal temperature must reach 165°F
- Finish by stirring in sour cream, lime juice, and cilantro. Place mixture into a hotel pan and hold hot for service.
- To serve, place 2.2 oz of tortilla chips on a plate followed by 1 cup of shredded lettuce. Top with 1/2 cup of chicken mixture.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 1 2/3 CUPS (chopped)
- 799939 GARLIC,RAW 1 2/3 cups
- 050385 OIL, VEGETABLE 3 Tbsp + 1 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 10 cups
- 799989 BASE, CHICKEN, LOW SODIUM 1 Tbsp + 3/8 tsp
- 027047 SAUCE,SALSA,VERDE,RTS 3 1/3 cups
- 799947 PEPPERS,CHILI,GRN,CND 1 2/3 cups
- 051521 Chicken, Fajita Seasoned Strips, Cooked 15 lbs + 10 ozs
- 001180 SOUR CREAM,FAT FREE 1 2/3 cups
- 009161 LIME JUC,CND OR BTLD,UNSWTND 3/4 cup + 1 Tbsp
- 011165 CORIANDER (CILANTRO) LEAVES,RAW 1 2/3 CUPS (CHOPPED)
- 902985 CHIPS, TORTILLA, OVEN BAKED, REGULAR, WH 13 lbs + 6 ozs
- 011251 LETTUCE,COS OR ROMAINE,RAW 6 1/4 GALS (shredded)
INSTRUCTIONS
- In a large pot over medium heat, sauté onions and garlic in oil for 45 seconds or until garlic turns slightly brown.
- Add water, chicken base, salsa, chilis, and chicken to pot and let simmer for 25 minutes. Internal temperature must reach 165°F
- Finish by stirring in sour cream, lime juice, and cilantro. Place mixture into a hotel pan and hold hot for service.
- To serve, place 2.2 oz of tortilla chips on a plate followed by 1 cup of shredded lettuce. Top with 1/2 cup of chicken mixture.