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