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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|low fat cream cheese||12 oz.||1 1/2 cups|
|cooked diced chicken||3 lb.||2 qt.|
|green onion||2 oz.||1 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 doeuvres. Or portion out over top of Spanish rice with refried beans.