Chicken Nacho
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 tbsp., 2 7/8 tsp.
- Vegetable oil, palm kernel 3/8 tsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz,10#, Tyson, 10241600928 8 1/4 oz.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 tbsp., 2 7/8 sp.
- Redpack Tomato Paste, 111oz Can - CS of 6 3/8 tsp.
- Beverages, water, tap, municipal 1/3 c., 1 1/3 tsp.
- Sauce, salsa, ready-to-serve 3/4 tsp.
- Soup, chicken broth or bouillon, dry 1/4 tsp.
- Spices, pepper, black ground < 1/8 tsp.
- Spices, chili powder 3/4 tsp.
- Spices, cumin seed ground 1/8 tsp.
- Reduced Fat Cheese Sauce, Reduced Sodium 4 1/2 oz.
- Tortilla Chips, Yellow Corn, Round, 12#, Mission, 08641 6 oz.
INSTRUCTIONS
- In a braising pan, heat oil. Add onions and heat for 2 minutes or until they become translucent.
- Add chicken and continue to cook for 2 minutes.
- Add salsa, chicken base, and remainder of seasonings and simmer for an additional 15-20minutes or until reduced and slightly thickened. Ensure that the internal temperaturereaches 165 degrees F.
- To serve, drizzle 0.75 oz of warmed cheese sauce over 1 oz of chips, and top with 1.5 oz ofchicken.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1/2 c.
- Vegetable oil, palm kernel ㅤ 1 1/2 tsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ㅤ 2 lbs., 2 oz. ㅤ
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1/2 c.
- Redpack Tomato Paste, 111oz Can - CS of 6 ㅤ 1 1/2 tsp.
- Beverages, water, tap, municipal ㅤ 1 1/2 c.
- Soup, chicken broth or bouillon, dry ㅤ 1 tsp.
- Spices, pepper, black ground 1/4 tsp.
- Spices, chili powder ㅤ 1 tbsp.
- Spices, cumin seed ground 1/2 tsp.
- Reduced Fat Cheese Sauce, Reduced Sodium ㅤ 1 lbs., 2 1/2 oz. ㅤ
- Tortilla Chips, Yellow Corn, Round, 12#, Mission, 08641 ㅤ 1 lbs., 9 oz. ㅤ
INSTRUCTIONS
- In a braising pan, heat oil. Add onions and heat for 2 minutes or until they become translucent.
- Add chicken and continue to cook for 2 minutes.
- Add salsa, chicken base, and remainder of seasonings and simmer for an additional 15-20minutes or until reduced and slightly thickened. Ensure that the internal temperaturereaches 165 degrees F.
- To serve, drizzle 0.75 oz of warmed cheese sauce over 1 oz of chips, and top with 1.5 oz ofchicken.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 pt.
- Vegetable oil, palm kernel 2 tbsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz,10#, Tyson, 10241600928 8 Ibs., 8 oz.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 pt.
- Redpack Tomato Paste, 111oz Can - CS of 6 2 tbsp.
- Beverages, water, tap, municipal 1 qt., 1 pt.
- Sauce, salsa, ready-to-serve 1/4 c.
- Soup, chicken broth or bouillon, dry 1 tbsp., 1 tsp.
- Spices, pepper, black ground 1 tsp.
- Spices, chili powder 1/4 c.
- Spices, cumin seed ground 2 tsp.
- Reduced Fat Cheese Sauce, Reduced Sodium 4 Ibs., 10 oz.
- Tortilla Chips, Yellow Corn, Round, 12#, Mission, 08641 6 Ibs., 4 oz.
INSTRUCTIONS
- In a braising pan, heat oil. Add onions and heat for 2 minutes or until they becometranslucent.
- Add chicken and continue to cook for 2 minutes.
- Add salsa, chicken base, and remainder of seasonings and simmer for an additional 15-20 minutes or until reduced and slightly thickened. Ensure that the internal temperature reaches 165 degrees F.
- To serve, drizzle 1.5 oz of warmed cheese sauce over 2 oz of chips, and top with 3 oz of chicken.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 qt.
- Vegetable oil, palm kernel ㅤ 1/4 c.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ㅤ 17 lbs.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 qt.
- Redpack Tomato Paste, 111oz Can - CS of 6 ㅤ 1/4 c.
- Beverages, water, tap, municipal ㅤ 3 qt.
- Sauce, salsa, ready-to-serve ㅤ 1/2 c.
- Soup, chicken broth or bouillon, dry ㅤ 2 tbsp., 2 tsp. ㅤ
- Spices, pepper, black ground 2 tsp.
- Spices, chili powder ㅤ 1/2 c.
- Spices, cumin seed ground 1 tbsp., 1 tsp. cup + 3/8 tsp
- Reduced Fat Cheese Sauce, Reduced Sodium ㅤ 9 lbs., 4 oz. ㅤ
- Tortilla Chips, Yellow Corn, Round, 12#, Mission, 08641 ㅤ 12 lbs., 8 oz. ㅤ
INSTRUCTIONS
- In a braising pan, heat oil. Add onions and heat for 2 minutes or until they become translucent.
- Add chicken and continue to cook for 2 minutes.
- Add salsa, chicken base, and remainder of seasonings and simmer for an additional 15-20minutes or until reduced and slightly thickened. Ensure that the internal temperaturereaches 165 degrees F.
- To serve, drizzle 1.5 oz of warmed cheese sauce over 2 oz of chips, and top with 3 oz ofchicken.