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Chicken Fiesta Melt-Merchants
2½ oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, Patty, Frozen, Breaded, #1026 | 100 patties |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Salsa, Bulk, #2823 | 1 quart + 2 1/2 cups |
Cheese, American, Grated/Shredded, #1306 | 3 pounds + 2 ounces |
DIRECTIONS
1. | Place the precooked breaded chicken breast patties in a single layer on a sheetpan sprayed with pan release spray or lined with parchment paper. |
2. | Spoon 1 tablespoon of salsa in the center of each patty. |
3. | Top each patty with a ½ ounce of shredded cheese. |
4. | Bake the chicken patties according to the package directions. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
5. | Place the patties in a single layer on steamtable pans (12"x 20"x 2½"). Serve them immediately, or cover them and place them in a warmer until ready for service. If aluminum foil or plastic wrap is used as a cover, cut holes in it to prevent the patties from becoming soggy. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Portion one1 patty for each serving. Each portion provides 2½ oz. eq. of meat/meat alternate and 1 oz. eq. of whole grain. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 4 hours. |
Serving Notes
Prepare the chicken for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
- Use USDA Foods or Department of Defense (DoD) products when available.
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken Fiesta Melt-Merchants
| 1. | _300_200_int_c1.jpg) Chicken patties on a sheetpan. | 2. | _300_200_int_c1.jpg) Chicken patties topped with salsa and cheese before baking. |
| 3. | _300_200_int_c1.jpg) Baked chicken patties ready for the service line. | 4. | _300_200_int_c1.jpg) 1 serving of baked chicken patty. |