Nutrition Facts

Serving Size
1/2 CUP
Amount Per Serving
Calories 212
% Daily Value
Total Fat 7.1g
Saturated Fat 3.1g
Cholesterol 59mg
Sodium 1217mg
Total Carbohydrate 16.2g
Dietary Fiber 1.3g
Protein 17.2g
Vitamin A 19%
Vitamin C 1%
Calcium 18%
Iron 4%
Total Time

60 min.

Serving & Size

1/2 CUP

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This rich dish accented with Taco sauce and Salsa is blended with cream cheese and chicken and baked topped with cheese and served as a dip or topper.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Pace® Taco Cooking Sauce
Pace® Chunky Salsa- Medium
low fat cream cheese 12 oz. 1 1/2  cups
cooked diced chicken 3 lb. qt.
green onion 2 oz. cups
reduced fat Monterey Jack cheese 6 oz. 1 1/2  cups
reduced fat Cheddar cheese 6 oz. 1 1/2  cups
1. In mixer equipped with a paddle, on low mix Taco Sauce and Salsa with cream cheese until blended.

2. Add chicken and scallions and mix just until blended. Turn mixture into 2 shallow half-size hotel pans or 1 full-size hotel pan.
3. Sprinkle top of salsa-cheese mixture evenly with cheeses.

4. Bake in 350°F. conventional or 300°F. convection oven for 35-45 minutes or until mixture is golden-brown on top and bubbling.CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F. or higher for service.

5. To Serve: Scoop 1/2 cup (#8 scoop) portion into a bowl and serve with chips or crackers as an hors d’oeuvres. Or portion out over top of Spanish rice with refried beans.

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