Chef-Inspired BBQ Chicken Nachos with Ultimate Cheddar™ Cheese Sauce

Yield: 35 servings | Serving Size: 2 ounces cheese sauce, 2.2 ounces chicken, 2 ounces tortilla chips
Child Nutrition: 2.5 meat/meat alternate, 2 oz. eq. grain, 1/4 cup vegetable (red orange) | HACCP Process III.

Chef-Inspired BBQ Chicken Nachos recipe

Ingredients

  • 80 ounces (5 pounds) | Unseasoned chicken strips*
  • 30 ounces (3 cups) | Barbecue sauce**
  • 4 ounces (1/2 cup) | Cider vinegar
  • 2 teaspoons | Red pepper flakes

Preparation

STEP 1

Place chicken into standard full steam table pan.

STEP 2

Combine barbecue sauce, vinegar and pepper flakes in bowl; pour over chicken in pan. Cover.

STEP 3

Heat 1 hour or until chicken reaches 165°F for at least 15 seconds.

CCP: Heat to 165°F for at least 15 seconds

STEP 4

Meanwhile, heat Ultimate Cheddar™ Cheese Sauce to 165°F according to manufacturer's instruction.

CCP: Heat to 165°F for at least 15 seconds

STEP 5

Shred cooked chicken in pan. Hold warm until service.

CCP: Maintain hot food at 140°F or above

STEP 6

To serve, plate 2 ounces tortilla chips; top with one #16 scoop chicken and drizzle with 2 ounces warm cheese sauce.

STEP 7

Garnish with diced jalapeño, if desired.

*Recipe created using Tyson® All Natural Dark Meat Chicken Strips.
**Recipe created using Red Gold® Naturally Balanced BBQ Sauce.
***Recipe created using Red Gold® Salsa Dipping Cups.

Created by Chef Vince Scimone of Grossmont Union High School District.


Nutritional Information

  • Serving Size2 ounces cheese sauce, 2.2 ounces chicken, 2 ounces tortilla chips
  • Calories509 calories
  • Fat 25 grams
  • Sat. Fat 7 grams
  • Trans Fat 0 grams
  • Cholesterol 77 milligrams
  • Sodium 796 milligrams
  • Carbohydrates 56 grams
  • Dietary Fiber 3 grams
  • Sugars 8 grams
  • Protein 21 grams
  • Vitamin A 0 IU
  • Vitamin C 0 milligrams
  • Calcium 234 milligrams
  • Iron 1.19 milligrams

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