A bold, student-approved recipe featuring tender chicken strips tossed in Red Gold® BBQ Sauce, layered over crunchy tortilla chips, and topped with creamy cheese sauce.
Crediting
- Yield: 35 servings
- Portion: 2 ounces cheese sauce, 2.2 ounces chicken, 2 ounces tortilla chips
- 2.5 m/ma
- 1/2 cup vegetable (red orange)
Ingredients
- 80 ounces (5 pounds) Tyson® All Natural Dark Meat Chicken Strips
- 30 ounces (3 cups) Red Gold® Naturally Balanced BBQ Sauce
- 4 ounces (1/2 cup) Cider vinegar
- 2 teaspoons Red pepper flakes
- 70 ounces Tortilla chips
- 1/2 pouch (53 ounces) LAND O LAKES® Ultimate Yellow™ Cheese Sauce
- 35 Red Gold® Salsa Dipping Cups
- If desired Fresh jalapeño peppers, diced
Instructions
Step 1
Place chicken into standard full steam table pan.
Step 2
Combine barbecue sauce, vinegar and pepper flakes in bowl; pour over chicken. Cover.
Step 3
Heat until chicken reaches 165°F for at least 15 seconds. Hold warm until service.
CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above
Step 4
Heat Ultimate Yellow™ Cheese Sauce to 165°F.
CCP: Heat to 165°F for at least 15 seconds
Step 5
To serve, plate 2 ounces tortilla chips; top with one #16 scoop chicken and drizzle with 2 ounces warm
cheese sauce.
Step 6
Garnish with diced jalapeño, if desired.
Created by Chef Vince Scimone of Grossmont Union High School District.
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