Whole Grain Mini Chicken Tacos W/Salsa Dip
By Brent C. and Jason M. from Douglas County School District and all of its 72 schools., Castle Rock, Douglas County, Colorado.
A nutritious whole grain tortilla filled with grilled chicken, sauteed bell peppers, corn, taco sauce and shredded iceberg lettuce. Served with a sour cream and salsa dipping sauce. This menu item is a main dish.
Chef Inspired, Kid Approved.
Serving size: 2 tacos
|From Saturated Fat||8.34%|
|Ingredient||6 servings||50 servings|
|B/S Chicken Breast||18 Oz.||150 OZ.|
|Oil, Olive||1 TBSP||.5 Cup+ 1 tsp|
|Peppers, SWT, RED,RAW||3 5/8 oz.||1 lbs 14 oz.|
|Peppers, SWT, GREEN,RAW||3 5/8 oz.||1 lbs 14 oz.|
|Corn||3 5/8 oz.||1 lbs 14 oz.|
|Tortilla, Whole wheat, 4.5 "||12 each||100 each|
|Cilantro, Raw||1/4 oz||2.13 oz.|
|Sour Cream Light||2 oz.||1.66 lbs|
|Salsa, USDA Commodity,||2 oz.||1.66 lbs|
|Lettuce, Shredded||.75 cup||1 qt. 2.25 cups|
|Soup Base, Vegetable, Minors||.33 oz.||2.88 oz.|
|Cumin, Ground||1/8 tsp||1.38 tbsp|
|Pepper, Blk, Ground||1/8 tsp||1.38 tbsp|
|Tomatoes, Diced, Red. Sodium||1 oz.||50 oz.|
|Corn Starch||1.3 TBSP||2/3 cup 1.38 tsp|
Recipe: Whole Grain Chicken Tacos
Recipe HACCP Process: #2 Same Day Service, hold for immediate service at 135 degrees
Equipment Needed: grill or flat top, knife, steam table, tongs, can opener, serving plateware and serving utensils
Ingredients Needed: Taco Sauce, Salsa Dip, Shredded Iceberg lettuce, Grilled Chicken Breast, 5” whole grain flour tortillas and commodity corn, red peppers, green peppers and olive
1 – Heat the grill or flat top, spray with pan spray and grilled the raw chicken breast until fully cooked, internal temp of 155 degrees. Dice the chicken into medium diced cubes and hold hot at minimum 135 degrees.
2 – Hold the tortillas covered in the steam table
3 – Heat a large sauté pan, add the olive oil and heat.
4 – Saute the peppers until tender, add the corn and heat fully. Add the diced chicken and heat fully.
5 – Hold this mixture for service at minimum 140degrees
6 – At service time, complete the recipe as follows
Based on 1 taco for serving size, build as follows:
1 – Warm tortilla
2 – 2 oz wt. Chicken and Vegetable Mixture
3 – .75 fl oz Taco Sauce
4 – 1 Tbsp Shredded Lettuce (purchased shredded from produce company)
5 – .75 fl oz Salsa Dip – Served on side
Recipe: Taco Sauce
Recipe HACCP Process: #2 Same Day Service, heat to 165 degrees, hold at minimum 140 degrees.
Equipment Needed: Small sauce pan, large sauce pan, small stainless Steel Mixing Bowl, Whisk, Storage Container and Can Opener
Ingredients Needed: Commodity diced tomatoes, Minors vegetable soup base, cumin, chili powder, ground black pepper, cornstarch and water
1 – Heat the water in the large sauce pan until boiling
2 – Add the vegetable base, cumin, chili powder, black pepper and fine chopped commodity diced tomatoes. Return to a boil
3 – In the mixing bowl, combine the 4 tsbp of water and 4 tbsp of cornstarch and mix well. hold
4 – Add the cornstarch “slurry” to the boiling mixture and stir well, until fully thickened. Approx 2 minutes
5 – Remove from heat and place into an appropriate sized holding container. Hold hot at 135 degrees for immediate service
6 – Serving size per meal is .75 fl oz
Recipe: Salsa Dip
Recipe HACCP Process: #2 Same Day Service
Equipment Needed: Stainless Steel Mixing Bowl, Whisk, Cutting Board, Knife, Storage Container and Can Opener
Ingredients Needed: Commodity Salsa, Light Sour Cream and Fresh Cilantro
1 – Wash the cilantro and Trim the leaves off using a chefs knife.
2 – Chop the cilantro leaves until rough chopped
3 – In the mixing bowl, add the light sour cream and commodity salsa
4 – Add the chopped cilantro and using the whisk, mix well
5 – Place into an appropriate sized storage container, label and date. Hold refrigerated for immediate service
6 – Serving size per meal is .75 fl oz