Source: MRS 2020
MRS: 515.1 — Poultry (500s)

Chicken Fiesta Melt - USDA Foods

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken, Patty, Frozen, Breaded, #1026
100  patties
Salsa, Bulk, #A237-USDA Foods
1  quart + 2 1/2 cups
Cheese, American Process, Sliced-USDA Foods
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 sliced cheese.

4.

Bake 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 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 1 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 2 hours.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

Nutrients Per Serving
Calories
283
Carbohydrates
17.63 g
Dietary Fiber
2.32 g
Protein
18.00 g
Sodium
591.00 mg
Total Fat
14.50 g
Sat. Fat
4.00 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chicken Fiesta Melt - USDA Foods
1.

Chicken patties on a sheetpan.

2.

Chicken patties topped with salsa and cheese before baking.

3.

Baked chicken patties ready for the service line.

4.

1 serving of baked chicken patty.