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Queso Chicken Chili

Yield: 28 servings (8 oz. portions)


INGREDIENTS

2 lbs

Corn Mixture, thawed

5 lbs

Shredded Chicken, thawed

16 oz

White Beans, canned, drained, rinsed

4 oz

Garlic Powder

4 oz

Cumin

4 oz

Taco Seasoning

2 oz

Oregano Flakes

8 oz

Water

6 oz

Vegetable Base

Queso Chicken Chili



PREPARATION

Prep Time: 30 Minutes

Preparation:

1. Thaw chicken, J.T.M. Queso Blanco Sauce and frozen corn under refrigeration for 24-36 hours prior to use. 

2. Using a 4-inch steam table pan, combine all the ingredients above.

3. Heat until temperature reaches 155°F.

4. Place in a hot hold cabinet until ready to serve.

 




MEAL COMPONENTS

Meat/Meat Alt.: 3

Vegetable: 1/2 c veg

*Information is compiled from multiple sources and may vary depending on the actual ingredients and prep methods used.