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Grilled chicken strips tossed in a sweet and smoky teriyaki BBQ sauce, topped with a creamy white cheese sauce and a pineapple Pico de Gallo, all served over crispy corn tortilla chips
22 oz. Tyson® Grilled Chicken Strips,
10 oz. Red Gold® Naturally Balanced BBQ Sauce
10 oz. Land O Lakes® Ultimate White Cheese Sauce
300 Mexican Original® Yellow Corn Tri-Cut Tortilla Chips (300 chips)
2.5 oz. Low Sodium Teriyaki Sauce
1 cup Diced Onions
1 cup Diced Green Bell Peppers
1 cup Pineapple Tidbits, drained & roasted
1/4 cup Lime Juice
To Build Nachos
- 1.In mixing bowl, combine BBQ Sauce and Teriyaki Sauce and hold under refrigeration until ready to tosswith cooked chicken strips
- Place frozen Chicken Strips in a single layer on parchment lined sheet tray and bake at 400°F for 5-8 min–until reaching internal temperature of 165°F
- Once Chicken strips have cooked, toss with Teriyaki-BBQ sauce and hold in warmer until ready to buildnachos
- Place drained pineapple on parchment lined sheet tray and roast at 375°F for 10-15 min. Let pineapplecool before preparing Pico de Gallo.
- In a mixing bowl, toss diced onions, peppers, roasted pineapple with lime juice until thoroughlycombined then hold Pineapple Pico de Gallo under refrigeration until ready to build nachos.
- Warm Ultimate White Cheese sauce to 145°F and hold until ready to build nachos
- Place 30 corn tortilla chips in serving container
- With a #10 scoop, top chips with Teriyaki-BBQ Sauced Chicken Strips
- With a 1 oz. ladle, top chicken strips with Ultimate White Cheese Sauce.
- Use a 2 oz. spoodle (1/4 cup) to top nachos with Pineapple Pico de Gallo (use the spoodle with holes todrain off any excess liquid)
Tyson® Grilled Chicken Strips - Product Code 10167020928
Red Gold® Naturally Balanced BBQ Sauce - Product Code RED0A9P
Land O Lakes® Ultimate White Cheese Sauce - Product Code 39944
Mexican Original® Yellow Corn Tri-Cut Tortilla Chips - Product Code 10077230621