Rattle Snake Bowl

Spice up your school lunch menu with this bold and balanced Rattlesnake Bowl. Featuring multi-grain penne pasta, fajita-style chicken strips, creamy jalapeño cheese sauce, crunchy tortilla chips, and topped with Red Gold Salsa, this student-approved recipe delivers flavor, texture, and nutrition in every bite.

Crediting

  • Number of Portions: 240
  • Size of Portion: 1 Each
  • Meat/Alt: 2.25 oz
  • Grain: 2 oz.
  • Vegetable(R/O): 1/2 Cup

Ingredients

  • 14 1/4 LB 9 Pasta, Penne, Multi-grain, Dry
  • 30 LB Chicken, Tyson Dark Meat Strips
  • Water, 4 Gallons
  • 45 LB Cheese Sauce, RS Ultimate Jalapeno
  • 64 oz Tortilla Strips, Whole Grain
  • 45 LB Salsa, Red Gold 3 oz cup

Instructions

Step 1

Steam Chicken Fajita Meat in steamer for about 15 minutes, or until temp reaches 135° or higher for at least 15 seconds. (Reserve Juice from meat) Cover and place in hot holding unit.

Step 2

Place penne pasta noodles in steamtable pan and cover with water. Steam in steamer for about 13-15 minutes. (Do not overcook) Stir frequently. Drain water and add Chicken and Chicken Juice to noodles.

Step 3

Heat bags of Queso cheese in steamer about 15 to 20 minutes until it reaches 145° or higher for at least 15 seconds. Pour into Steam table pan and place in hot holding unit.

Step 4

In separate pan pour chips into.

Step 5

Serve Students One Spoodle of Chicken and Noodles and one Spoodle of Cheese and top with chips

Step 6

Serve with 3 oz portion control cup of Red Gold Salsa.
Use a #6oz Spoodle for Chicken and Noodles= 2oz MMA
& 1oz Whole Grain
Use a #2oz Spoodle for Queso Cheese = 1 oz MMA
Use a #4oz Spoodle for Tri-Color Chips= 1oz Whole Grain
CCP: Hold for hot service at 135° F or higher

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