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.

Cheesy Green Chile Chicken Nachos

Cheesy Green Chile Chicken Nachos K-12

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.)
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

Show ingredients

Directions

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