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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.


  • 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



Rinse drained black beans and corn.  Combine with onions and all spices.  Add to cheese sauce and blend well.


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


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


To serve top one chicken filet with 2 oz. sauce and tomatoes and cilantro.

Recipe inspired by Chef Nancy Close from NutriStudents MN

Recipe Tips

Tip #1

Suggested serving with brown rice or whole grain pasta.  Garnish with fresh jalapeños and lime.

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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