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Tender dark meat chicken crumbles over crisp corn tortilla chips, topped with a teriyaki slaw of tomatoes, carrots, and shredded cabbage and finished with a white cheese sauce.
75 ounces Cabbage, shredded
75 ounces Carrots, shredded or matchstick
50 ounces Fresh tomatoes, seeded, diced
7 1/2 ounces (15 tablespoons) Low sodium teriyaki glaze
40 ounces (3 3/4 cups) Red Gold® Naturally Balanced BBQ Sauce
2-3 tablespoons Gochujang paste
110 ounces Tyson® All Natural Dark Meat Chicken Strips
50 ounces (1/2 pouch) LAND O LAKES® Ultimate White Cheese Sauce
100 ounces Mexican Original® Yellow Corn Tri-Cut Tortilla Chips
50 (3 oz. each) cups Red Gold® Salsa Dipping Cup
- Combine cabbage, carrots, tomatoes and teriyaki glaze in mixing bowl. Hold chilled until service.
- Mix Red Gold BBQ Sauce and gochujang paste until well combined. Pour over chicken in half hotel pan; stir to combine. Cover with aluminum foil.
- Bake in 350°F oven 12-15 minutes or until internal temperature reaches 165°F. Hold crumbles at 140°F until service.
CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above
- Heat Ultimate White Cheese Sauce to 165°F using desired method. Hold hot until ready to build nachos
To Build Nachos:
- Place 30 corn tortilla chips in serving container
- With a 2 oz. spoodle, top chips with seasoned chicken
- With a 1 oz. ladle, top the Crumbles with Ultimate White Cheese Sauce
- Use a 4 oz. spoodle to top nachos with the Asian Slaw Mix (use the spoodle with holes to drain off any excess liquid)
- Serve nachos with a side cup of Salsa
Land O Lakes® Ultimate White Cheese Sauce - Product Code 39944
Tyson® All Natural Dark Meat Chicken Strips - Product Code 10167020928
Red Gold® Naturally Balanced BBQ Sauce - Product Code REDOA9P
Red Gold® Salsa Dipping Cup - Product Code REDSC2ZC168
Mexican Original® Yellow Corn Tri-Cut Tortilla Chips - Product Code 10077230621