Chili Verde Taco Salad
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 tbsp.
- Garlic, raw ‎ 1 1/2 tsp.
- Vegetable oil, palm kernel ‎ 3/8 tsp.
- Beverages, water, tap, municipal ‎ 2 tbsp., 2 2/3 tsp. ‎
- Soup, chicken broth or bouillon, dry ‎ 1/8 tsp.
- Sauce, salsa, verde, ready-to-serve ‎ 1 tbsp., 2 7/8 tsp. ‎
- Peppers, chili, green, canned ‎ 1 tbsp.
- Chicken Strips, Fajita, FC, CN, 2M, 171/2.8oz, 30#, Tyson,10035220928 ‎ 8 1/2 oz.
- Sour cream, light ‎ 1 tbsp.
- Lime juice, raw ‎ 3/4 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 tbsp.
- Spices, coriander leaf, dried ‎ <1/8 tsp.
- Spices, pepper, black ground < 1/8 tsp.
- Tortilla Chips, Yellow Corn, Round, 12#, Mission, 08641 ‎ 6 oz.
- Lettuce, cos or romaine, raw ‎ 9 1/8 oz.
INSTRUCTIONS
- In a large pot over medium heat, saute onions and garlic in oil for 45 seconds or until garlicturns slightly brown.Â
- Add water, chicken base, salsa, chilis, black pepper and chicken to pot and let simmer for 25 minutes. Internal temperature must reach 165 degrees F.Â
- Finish by stirring in sour cream, lime juice, cilantro, and dried coriander. Place mixture into hotel pan or 12x20 inch pan, and hold hot for service.Â
- To serve, place 1 oz of tortilla chips on a plate followed by 1 cup of shredded lettuce. Top with1/4 cup of chicken mixture.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1/4 c.
- Garlic, raw ‎ 2 tbsp.
- Vegetable oil, palm kernel ‎ 1 1/2 tsp.
- Beverages, water, tap, municipal ‎ 3/4 c.
- Soup, chicken broth or bouillon, dry ‎ 1/2 tsp.
- Sauce, salsa, verde, ready-to-serve ‎ 1/2 c.
- Peppers, chili, green, canned ‎ 1/4 c.
- Chicken Strips, Fajita, FC, CN, 2M, 171/2.8oz, 30#, Tyson,10035220928 ‎ 2 Ibs., 3 oz. ‎
- Sour cream, light ‎ 1/4 c.
- Lime juice, raw ‎ 1 tbsp.
- Coriander (cilantro) leaves, raw ‎ 1/4 c.
- Spices, coriander leaf, dried ‎ 1/8 tsp.
- Spices, pepper, black ground 1/8 tsp.
- Tortilla Chips, Yellow Corn, Round, 12#, Mission, 08641 ‎ 1 Ibs., 9 oz. ‎
- Lettuce, cos or romaine, raw ‎ 2 Ibs., 6 oz. ‎
INSTRUCTIONS
- In a large pot over medium heat, saute onions and garlic in oil for 45 seconds or until garlicturns slightly brown.Â
- Add water, chicken base, salsa, chilis, black pepper and chicken to pot and let simmer for 25 minutes. Internal temperature must reach 165 degrees F.Â
- Finish by stirring in sour cream, lime juice, cilantro, and dried coriander. Place mixture intohotel pan or 12x20 inch pan, and hold hot for service.Â
- To serve, place 1 oz of tortilla chips on a plate followed by 1 cup of shredded lettuce. Top with 1/4 cup of chicken mixture.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 c.
- Garlic, raw 1/2 c.
- Vegetable oil, palm kernel 2 tbsp.
- Beverages, water, tap, municipal 1 pt., 1 c.
- Soup, chicken broth or bouillon, dry 2 tsp.
- Sauce, salsa, verde, ready-to-serve 1 pt.
- Peppers, chili, green, canned 1 c.
- Chicken Strips, Fajita, FC, CN, 2M, 171/2.8oz, 30#, Tyson, 10035220928 8 Ibs., 12 oz.
- Sour cream, light 1 c.
- Lime juice, raw 1/4 c.
- Coriander (cilantro) leaves, raw 1 c.
- Spices, coriander leaf, dried 1/2 tsp.
- Spices, pepper, black ground 1/2 tsp.
- Tortilla Chips, Yellow Corn, Round, 12#, Mission, 08641 6 Ibs., 4 oz.
- Lettuce, cos or romaine, raw 4 Ibs., 12 oz.
INSTRUCTIONS
- In a large pot over medium heat, saute onions and garlic in oil for 45 seconds or until garlicturns slightly brown.
- Add water, chicken base, salsa, chilis, black pepper and chicken to pot and let simmer for 25 minutes. Internal temperature must reach 165 degrees F.Â
- Finish by stirring in sour cream, lime juice, cilantro, and dried coriander. Place mixture into hotel pan or 12x20 inch pan, and hold hot for service.Â
- To serve, place 2 oz of tortilla chips on a plate followed by 1 cup of shredded lettuce. Top with1/2 cup of chicken mixture.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 pt.
- Garlic, raw ‎ 1 c.
- Vegetable oil, palm kernel ‎ 1/4 c.
- Beverages, water, tap, municipal ‎ 1 qt., 1 pt. ‎
- Soup, chicken broth or bouillon, dry ‎ 1 tbsp/. 1 tsp. ‎
- Sauce, salsa, verde, ready-to-serve ‎ 1 qt.
- Peppers, chili, green, canned ‎ 1 pt.
- Chicken Strips, Fajita, FC, CN, 2M, 171/2.8oz, 30#, Tyson,10035220928 ‎ 17 Ibs., 8 oz. ‎
- Sour cream, light ‎ 1 pt.
- Lime juice, raw ‎ 1/2 c.
- Coriander (cilantro) leaves, raw ‎ 1 pt.
- Spices, coriander leaf, dried ‎ 1 tsp.
- Spices, pepper, black ground 1 tsp.
- Tortilla Chips, Yellow Corn, Round, 12#, Mission, 08641 ‎ 12 Ibs., 8 oz. ‎
- Lettuce, cos or romaine, raw ‎ 9 Ibs., 8 oz. ‎
INSTRUCTIONS
- In a large pot over medium heat, saute onions and garlic in oil for 45 seconds or until garlicturns slightly brown.Â
- Add water, chicken base, salsa, chilis, black pepper and chicken to pot and let simmer for 25 minutes. Internal temperature must reach 165 degrees F.Â
- Finish by stirring in sour cream, lime juice, cilantro, and dried coriander. Place mixture into hotel pan or 12x20 inch pan, and hold hot for service.
- To serve, place 2 oz of tortilla chips on a plate followed by 1 cup of shredded lettuce. Top with1/2 cup of chicken mixture.Â