MEXICALLI CHICKEN

MEXICALLI CHICKEN

Nutrition Facts

Serving Size
1/2 CUP
Amount Per Serving
Calories 172
% Daily Value
Total Fat 7.1g
11%
Saturated Fat 3.1g
16%
Cholesterol 59mg
20%
Sodium 697mg
29%
Total Carbohydrate 8.2g
3%
Dietary Fiber 1.3g
5%
Protein 17.2g
34%
Vitamin A 13%
Vitamin C 1%
Calcium 16%
Iron 4%
Total Time

60 min.

Serving & Size

1/2 CUP

Add To Pantry

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.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Pace® Taco Cooking Sauce
qt.
Pace® Chunky Salsa- Medium
qt.
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
Instructions
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.
Newsletter

Sign up now!

©2018 CSC Brands LP, All Rights Reserved.