Loaded Crispy Chicken Nacho Sandwich Recipe

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.

Ingredients

YIELD: 1 Serving

AMOUNT	MAIN 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.

Directions

Step 1: Place the bottom portion of the toasted brioche bun onto a clean work surface.

Step 2: Place lettuce on top of the toasted brioche bun.

Step 3: Place the Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filet on top of the shredded lettuce.

Step 4: 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.

Step 5: Drizzle jalapeño queso on top of spicy nacho flavored tortilla chips.

Step 6: Place the top portion of the brioche bun on top of the sandwich to close.

Step 7: Place French fries onto the serving plate and top with jalapeño queso.

Step 8: Garnish fries with chopped cilantro and sliced jalapeños.

Step 9: 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.