Cheesy Green Chile Chicken Nachos

1. Prepare the Cilantro Sour Cream, Roasted Corn & Pepper Salsa and Green Chile Chicken by following the provided sub-recipe.
2. 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.
3. 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

1. 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

1. 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.
2. 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.
3. 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

1. Combine all the ingredients, EXCEPT the thawed chicken crumbles, into a food processor and process until completely pureed and smooth.
2. Pour the pureed sauce to a mixing bowl and mix with the thawed chicken crumbles until thoroughly combined.
3. 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.
4. 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