Source: MRS 2020
MRS: 530.1 — Poultry (500s)

Chicken Nachos - USDA Foods

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ΒΌ cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 serving-see step #6 for portion
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken Strips, Fajita, Frozen, #1028
16  pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110
4  pounds
Lettuce, Shredded, #4008
2  pounds + 12  ounces
Cheese, American, Grated/Shredded, USDA
3  pounds + 2  ounces
Cheese, Mozzarella, Shredded, USDA
3  pounds + 2  ounces
Salsa, Bulk, #A237-USDA Foods
2  gallons
Chips, Tortilla, Light Salt, Bulk, #2125
6  pounds + 4  ounces
DIRECTIONS

1.

If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

2.

Drain the chicken. Then cover it and place it in a warmer, until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

3.

Wash the tomatoes and drain them well. Then dice the tomatoes.

Combine the tomatoes and shredded lettuce. Portion ¼ cup of the mixture in containers.

Store them in the refrigerator until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .

4.

Mix cheeses and portion  1 ounce of cheeses in containers.

Store it in the refrigerator until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .

5.

Portion 2 ounces of salsa in containers.

Store it in the refrigerator until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .

6.

Portion 1 ounce of chips (9 to 10 chips) in the bottom of a container. Top with 2½ ounces of cooked chicken and 1 ounce of cheese mixture. Serve the lettuce and tomato mixture and the salsa as choices for students to select.

7.

One portion nachos with cheese and salsa provides 3 oz. eq. of meat/meat alternate, 1 oz. eq. whole grain, ¼ cup red/orange vegetable, and 1/8 cup other vegetable.

CCP:  Hold and maintain product at a maximum temperature of 41 degrees F.  Check temperature every 30 minutes.  Discard any leftovers.

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
334
Carbohydrates
23.92 g
Dietary Fiber
3.41 g
Protein
22.89 g
Sodium
919.00 mg
Total Fat
15.83 g
Sat. Fat
8.22 g
Trans Fat
0.00 g