By Cuisine
Loaded Crispy Chicken Nacho Sandwich Recipe
Ingredients
- 1 ea. Brioche Bread Bun - Toasted (commercially available)
- 1 oz. Green Leaf Lettuce - Shredded
- 1 ea. Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filets
- 1 ea. American Cheese - Sliced
- 1 oz. Tortilla Chips Spicy Nacho
- 2 oz. Jalapeño Queso (commercially prepared)
- 6 oz. French Fries, straight cut, topped w/ queso
- 3 oz. Jalapeño Queso (commercially prepared)
- 1 tsp. Fresh Cilantro - Chopped
- 4 ea. Fresh Jalapeño - Seeded & Sliced Thin
- ALTERNATE PRODUCT Tyson Red Label® Fully Cooked Breaded Authentically Crispy Original Chicken Breast Filets, 5.2 oz.
Elevate your chicken sandwich game featuring Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filets topped with jalapeño queso and American cheese, spicy nacho flavored tortilla chips and shredded lettuce with queso fries on the side.
Directions
- Place the bottom portion of the toasted brioche bun onto a clean work surface.
- Place lettuce on top of the toasted brioche bun.
- Place the Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filet on top of the shredded lettuce.
- Place a slice of American cheese on top of the Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filet and top with spicy nacho flavored tortilla chips.
- Drizzle jalapeño queso on top of spicy nacho flavored tortilla chips.
- Place the top portion of the brioche bun on top of the sandwich to close.
- Place French fries onto the serving plate and top with jalapeño queso.
- Garnish fries with chopped cilantro and sliced jalapeños.
- Serve as needed.
ALTERNATIVE COOKING METHODS
Deep Fry
- PREPARATION: Appliances vary, adjust accordingly. Uncooked: For safety, product must be cooked to an internal temperature of 165°F as measured by a thermometer. Deep fry to fully cooked with an open fry by placing 3 frozen filets per basket and immersing in 350°F oil (max. 6 filets per cook). Cook for 7 minutes 30 seconds, shaking that basket after 3 minutes 45 seconds. Start taking product temperatures 1 minute post cook.
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