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Cheesy Green Chile Chicken Nachos
Ground chicken crumbles gently combined in a tangy salsa verde sauce and served over whole grain tortilla chips with creamy jalapeno queso, roasted corn & pepper salsa and cilantro sour cream.
Ingredients
SERVES: 10 EACH (1 CHICKEN NACHO BOAT PER SERVING)
Cheesy Green Chile Chicken Nachos
| 5/8 C. (approx. 5 oz.) | Cilantro Sour Cream (see sub-recipe) |
| 1 1/4 C. (approx. 10 oz.) | Roasted Corn & Pepper Salsa (see sub-recipe) |
| 6 2/3 C. (approx. 56.50 oz.) | Green Chile Chicken (see sub-recipe) |
| 23 oz. (approx. 220 chips ea.) | Mexican Original® Whole Grain Tortilla Chips |
| 1 1/2 C. (approx. 12.50 oz.) | Jalapeno Queso Cheese Sauce, Commercially Prepared |
Cilantro Sour Cream
| 1/2 C. (approx. 4.30 oz.) | Sour Cream, Light |
| 1/4 C. packed (approx. 0.50 oz.) | Cilantro Leaves, Fresh |
| 1 tsp. (approx. 0.20 oz.) | Lime Juice, Bottled |
| 1/4 tsp. | Granulated Garlic |
| 1/8 tsp. | Ground Dried Cumin |
Roasted Corn & Pepper Salsa
| 1 1/4 C. (approx. 2.80 oz.) | IQF Diced Red & Green Bell Peppers |
| 3/4 C. (approx. 3.30 oz.) | IQF Yellow Corn Kernels |
| 2/3 C. (approx. 2.80 oz.) | IQF Diced White Onions |
| 2/3 C. (approx. 3.25 oz.) | Diced Tomatoes, Canned, drained thoroughly |
| 2 Tbsp. (approx. 0.75 oz.) | Vegetable Oil |
| 1 Tbsp. (approx. 1 oz.) | Diced Green Chiles, Mild, Canned, drained thoroughly |
| 2 tsp. | Granulated Garlic |
| 2 tsp. | Taco Seasoning |
| 1/2 tsp. | Ground Black Pepper |
| 1 Tbsp. (approx. 0.85 oz.) | Lime Juice, Bottled |
| 1 Tbsp. (approx. 0.30 oz.) | Cilantro, Leaves, Fresh, chopped |
Green Chile Chicken
| 1 1/3 C. (approx. 12.30 oz.) | Salsa Verde, Commercially Prepared |
| 1 C. (approx. 9 oz.) | Frozen Spinach, thawed and thoroughly drained |
| 2/3 C. (approx. 5.60 oz.) | Cream Cheese, Light |
| 1/4 C. (approx. 2. oz.) | Lime Juice, Bottled |
| 2 Tbsp. packed (approx. 0.20 oz.) | Cilantro Leaves, Fresh |
| 1 tsp. | Ground Dried Cumin |
| ½ tsp. | Granulated Garlic |
| 33.75 oz. (approx. 4 1/4 C.) | Tyson® All Natural**, Low Sodium Chicken Crumbles, thawed |
Directions
Cheesy Green Chile Chicken Nachos
- Prepare the Cilantro Sour Cream, Roasted Corn & Pepper Salsa and Green Chile Chicken by following the provided sub-recipe.
- Heat the jalapeno queso cheese sauce according to the manufacturer’s instructions. Hold the heated jalapeno queso covered in a hot box at 145°F until ready to serve.
- When ready to build the chicken nacho boats, arrange the following components into individual paper boats, going from bottom to top: - Mexican Original® Tortilla Chips: 2.3-ounces (22-each) - Heated Jalapeno Queso Cheese Sauce: 2 1/2-tablespoons (1.25-ounces) - Prepared Green Chile Chicken: 2/3-cup (5-ounces) - Prepared Roasted Corn & Pepper Salsa: 2-tablespoons (1-ounce) - Prepared Cilantro Sour Cream: 1-tablespoon (0.50-ounce)
Cilantro Sour Cream
- Combine all the ingredients in a food processor and process until completely pureed and smooth. Transfer the prepared sour cream to a squeeze bottle for service. Hold the prepared Cilantro Sour Cream covered under refrigeration at 38°F until ready to use.
Roasted Corn & Pepper Salsa
- Combine all the ingredients, EXCEPT the lime juice & fresh chopped cilantro, in a mixing bowl and mix together until thoroughly combined. Transfer the seasoned vegetables to a parchment lined sheet pan.
- Roast the pan of seasoned vegetables uncovered in a preheated 500°F convection oven for 8-10 minutes. Cool down the pan of roasted vegetables uncovered under refrigeration at 38°F.
- Combine the roasted vegetables in a mixing bowl with the lime juice & fresh chopped cilantro. Hold the prepared Roasted Corn & Pepper Salsa covered under refrigeration at 38°F until ready to use.
Green Chile Chicken
- Combine all the ingredients, EXCEPT the thawed chicken crumbles, into a food processor and process until completely pureed and smooth.
- Pour the pureed sauce to a mixing bowl and mix with the thawed chicken crumbles until thoroughly combined.
- Transfer the sauced chicken crumbles into a 2" deep half-size hotel pan that has been coated in non-stick spray. Cover the hotel pan tightly with plastic wrap and cover again with aluminum foil.
- Bake the covered pan of chicken in a preheated 350°F convection oven for 12-14 minutes, or until the minimum internal temperature reaches 165°F. Hold the prepared & heated Green Chile Chicken covered in a hot box at 145°F until ready to use.
*Federal regulations prohibits the use of added hormones or steroids in chicken
**Minimally processed, no artificial ingredients
