| Ingredient |
Quantity |
Method |
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Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Place baking paper on sheet pans.
Place cut whole grain tortillas on a sheet pan fitted with a wire rack.
Place chicken fajita strips onto a sheet pan.
Hold under refrigeration until cooking.
Place cut tortillas into a preheated 350°F convection, 375°F conventional oven and bake until crunchy, approximatley 6-8 minutes.
Place fajita chicken into a preheated 350°F convection, 375° conventional oven and heat chicken to a minimum of 145°F, approximately 5-7 minutes. Record temperature on temperature log sheet. |
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Heat cheddar cheese sauce in a sauce pot or steam kettle to a minimum of 145°F, approximately 12-15 minutes. Record temperature on temperature log sheet.
Scramble liquid eggs in a non-stick saute pan to a minimum of 145°F, approximatley 5-7 minutes. Record temperature on temperature log sheet. |
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Once the tortillas are room temperature place into a 2"" hotel pan and cover with plastic wrap. Hold at room temperature until ready to assemble.
Place heated chicken fajita meat into a 2"" hotel pan and cover with plastic wrap until ready to assemble.
Place heated cheddar cheese sauce into a soup chafer and cover with plastic wrap until ready to assemble.
Place scrambled eggs into a 2"" hotel pan and cover with plastic wrap until ready to assemble.
Hold in warmer- keep fajita chicken, cheddar cheese sauce and scrambled eggs at a minimum internal food temperature of 140°F. |
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To build Breakfast Nachos place 8 whole grain tortilla chips on a plate or in a boat, drizzle with 3/4-ounce of cheddar cheese sauce, top that with 3/4-ounce of scrambled eggs, then top the eggs with a 1/2-ounce of fajita chicken. Sprinkle the nachos with 1/4 teaspoon of Mexican seasoning, then garnish with 1-teaspoon of salsa.
Place Breakfast Nacho plates or boats on a sheet pan, leaving uncovered.
Hold in warmer- keep breakfast nachos at a minimum internal food temperature of 140°F.
Record temperature of product on temperature log sheet.
Serve Breakfast Nachos with a gloved hand. One Breakfast Nacho plate/boat per serving. |
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Nutrition Facts
-
Serving Size:
(92.00g)
- Servings Per Container:
- Amount Per Serving
- Calories
160.00
Calories from Fat
80.00
% Daily Value*
-
14.00%
Total Fat
9.00g
-
13.00%
Saturated Fat
2.50g
-
30.00
%Cholesterol
90.00
mg
-
28.00
%Sodium
670.00
mg
-
6.00
%Total Carbohydrate
17.00
-
Vitamin C
0.00
%Vitamin A
4.00
%
Iron
8.00
%Calcium
6.00
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.