Chef Inspired Southwest Cheddar Chicken with Ultimate Cheddar Cheese Sauce

Yield: 25 servings | Serving Size: 1 chicken filet, 2 oz. sauce
Child Nutrition: 2.5 meat/meat alternate | HACCP Process III.

Ingredients

  • 2 cups (1.12 pounds) | Canned black beans, drained
  • 2 cups (11.56 ounces) | Canned corn, drained
  • 1 cup (2.85 ounces) | Yellow onions, chopped
  • 1 tablespoon (.34 ounces) | Granulated garlic
  • 1 tablespoon (.24 ounces) | Taco seasoning

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


Nutritional Information

  • Serving Size1 chicken filet, 2 oz. sauce
  • Calories190 calories
  • Fat 7 grams
  • Sat. Fat 4 grams
  • Trans Fat grams
  • Cholesterol 60 milligrams
  • Sodium 581 milligrams
  • Carbohydrates 10 grams
  • Dietary Fiber 2 grams
  • Sugars grams
  • Protein 22 grams
  • Vitamin A 195 IU
  • Vitamin C 3 mg milligrams
  • Calcium 209 milligrams
  • Iron 1.2 milligrams

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