|
|
Weight
|
Measure
|
|
white onion, diced |
1
oz.
|
1/4
cups
|
|
plum tomato, diced |
6
oz.
|
1
cups
|
|
jalapeño pepper, seeded, diced |
|
1
tbsp.
|
|
cilantro, chopped |
1
oz.
|
2
tbsp.
|
|
kosher salt |
|
1/4
tsp.
|
|
lime juice |
|
1/4
cups
|
|
black pepper |
|
1/8
tsp.
|
|
|
To Prepare Pico de Gallo:
1. In medium mixing bowl, combine onions, tomatoes, jalapeno pepper, cilantro, salt, lime juice and pepper. Mix well. Reserve.
CCP: Hold at 41°F until needed.
|
|
|
|
|
|
To Prepare Chicken:
1. Simmer chicken in V8® Spicy Hot Vegetable Juice on medium to low heat. Simmer.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
2. Remove chicken. Strain and reserve liquid.
3. Cool chicken. Using hands, pull apart chicken. Reserve. |
|
|
|
|
Weight
|
Measure
|
|
canola oil |
|
2
tsp.
|
|
baby spinach |
12
oz.
|
3
cups
|
|
kosher salt |
|
1/4
tsp.
|
|
|
To Prepare Spinach:
1. In a large sauté pan, heat canola oil. Add spinach. Sauté spinach for about 2 minutes. Season with salt. Drain and reserve.
|
|
|
|
|
Weight
|
Measure
|
|
canola oil |
|
1
tbsp.
|
|
white onion, diced |
5
oz.
|
1
cups
|
|
garlic, chopped |
|
1
tbsp.
|
|
cumin, ground |
|
1/4
tsp.
|
|
ground coriander |
|
1 1/4
tbsp.
|
|
whole roasted tomatoes, oz |
15
oz.
|
2
cups
|
|
|
To Prepare Tomato Compote:
1. Heat canola oil. Sauté onions for about 5 minutes on medium heat. Add garlic, cumin, coriander and tomatoes. Continue to cook for 15 minutes.
2. Add reserved V8® liquid. Reduce until mixture is thick & chunky. Break tomatoes up with spoon to resemble chunky salsa consistency. Reserve.
|
|
|
|
|
Weight
|
Measure
|
|
pasteurized liquid egg |
28
oz.
|
4
cups
|
|
kosher salt |
|
2
tsp.
|
|
black pepper |
|
1/4
tsp.
|
|
|
To Prepare Eggs:
1. Whip eggs with salt and pepper.
2. In a large non-stick sauté pan, scramble eggs until light and fluffy season with salt and pepper. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute. |
|
|
|
|
Weight
|
Measure
|
|
whole wheat flour tortilla, 8-inch |
32
oz.
|
24
ea.
|
|
cotija cheese, shredded |
5
oz.
|
1 1/2
cups
|
|
|
To Assemble:
1. Place 1 tortilla on a flat surface and top with the following: #16 scoop (about 2 oz.) scrambled eggs
#16 scoop (about 2 oz.) spinach
#30 scoop (2 tablespoons) cojita cheese
#16 scoop (about 2 oz.) pulled chicken
#30 scoop (2 tablespoons) of tomato compote
To Serve:
1. Carefully roll & tightly fold tortilla into a burrito. Lay flat in half-hotel size pan.
2. Bake at 350°F until cheese is melted.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
2. Using a scant #40 scoop, garnish with 1-1/2 tablespoons pico de gallo. Serve immediately. |
|
|
