Rattle Snake Bowl

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14 1/4 lb.Penne Pasta, multi-grain
30 lb. Tyson dark Meat Chicken Strips
45 lb. RS Ultimate Jalapeño Cheese Sauce
64 oz. Fresh Gourmet Tortilla Chips
45 lb. Red Gold Salsa (3 oz cup)


  1. Steam Chicken Fajita Meat in steamer for about 15 minutes, or until temp reaches 135° or higher for at least 15 seconds. (Reserve Juice from meat) Cover and place in hot holding unit.
  2. Place penne pasta noodles in steamtable pan and cover with wa- ter. Steam in steamer for about 13-15 minutes. (Do not over cook) Stir frequently. Drain water and add Chicken and Chicken Juice to noodles.
  3. Heat bags of Queso cheese in steamer about 15 to 20 minutes until it reaches 135° or higher for at least 15 seconds. Pour into Steam- table pan and place in hot holding unit.
  4. In separate pan pour chips into.
  5. Serve Students One Spoodle of Chicken and Noodles and one Spoodle of Cheese and top with chips
  • Use a #6oz Spoodle for Chicken and Noodles= 2oz MMA & 1oz Whole Grain
  • Use a #2oz Spoodle for Queso Cheese = 1 oz MMA
  • Use a #4oz Spoodle for Tri-Color Chips= 1oz Whole Grain
CCP: Hold for hot service at 135° F or higher