Yield: 8
2
Cucumbers, cut into matchsticks
10 oz
Carrots, shredded
3 tsp
Kosher Salt
2 T
Granulated Sugar
1/2 C
Seasoned Rice Wine Vinegar
16
(6-inch) Flour Tortillas
8
Crispy Chicken Fillets (Whole Grain Breaded)
Prep Time: 60 Minutes
Pre-Preparation:
Thaw J.T.M. Golden Hatch Queso and J.T.M. Korean BBQ sauce for 24-72 hours under refrigeration of 41ºF or lower. (HACCP).
Preparation:
Heat Golden Hatch Queso
1. Place unopened bags in a perforated full-size pan and heat in steamer for 30-45 minutes (time may very), or until product reaches ≥135ºF and hold hot until service.
Slaw Instructions: (needs at least an hour to chill)
1. In a medium bowl, combine cucumbers, carrots, salt, sugar, and rice wine vinegar.
2. Toss until evenly coated.
3. Cover and refrigerate for at least 1 hour.
4. Drain excess liquid before serving.
Preparing the Chicken:
1. Cook chicken fillets according to package instructions to an internal temperature of 165ºF
2. Once cooked, cut each fillet into strips and hold warm.
Taco Instructions:
1. Preheat oven to 420°F (low fan, no moisture).
2. Lightly brush a full-sized sheet pan with melted butter.
3. Place eight tortillas on the prepared sheet pan.
4. Spread 2 oz golden hatch queso evenly over each tortilla.
5. Top each with a second tortilla to create a stacked pair.
6. Lightly brush the tops with melted butter.
7. Bake for 6–7 minutes, until the tortillas are golden brown and the queso is fully melted.
8. Remove the tortilla stacks from the oven.
9. Top each stack with 4 slices of crispy chicken, 1 oz Korean BBQ sauce, and ¼ cup of slaw.
10. Garnish with fresh cilantro.
11. Fold into a taco and enjoy.
Chefs Tips: For best texture, serve immediately while tortillas are crisp. Add chopped romaine or iceberg with the slaw for extra crunch.
Meat/Meat Alt.: 1.5M/MA
Grains: 1/2 wg + 2g
Vegetable: 1/4 c other vegetable
*Information is compiled from multiple sources and may vary depending on the actual ingredients and prep methods used.
