Preparation
STEP 1
Rinse drained black beans and corn. Combine with onions and all spices. Add to cheese sauce and blend well.
STEP 2
In full size steam table pan, shingle chicken filets. Pour mixed sauce over chicken filets making sure to coat each filet. Marinate for 24 hours. Cover and keep cooled below 41°F until ready to cook.
CCP: Maintain cold food at 41°F or below
STEP 3
Cook at 300°F and heat until the internal temperature of the chicken reaches 165°F. Hold at 135°F or higher.
Suggested serving with brown rice or whole grain pasta. Option to garnish with fresh jalapeños.
CCP: Maintain hot food at 135°F or above
STEP 4
To serve top one chicken filet with 2 oz. sauce and tomatoes and cilantro.
Recipe inspired by Chef Nancy Close from NutriStudents MN