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.JPG

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