Korean BBQ Nachos with Walking Taco TOSTITOS® Reduced Fat Crispy Rounds Tortilla Chips
| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Quantity - 100 Servings
100
|
Quantity - 1 Serving
1-1.4 oz. bag
|
|
|
Ingredient
USDA diced Chicken (100101) |
Quantity - 100 Servings
17 lbs. + 3 oz.
|
Quantity - 1 Serving
2 3/4 oz.
|
|
Ingredient
Diced carrots |
Quantity - 100 Servings
1 1/2 Gal. + 1 cup
|
Quantity - 1 Serving
1/4 c.
|
|
Ingredient
Diced green onion |
Quantity - 100 Servings
3 Qts. + 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
Red onion |
Quantity - 100 Servings
3 Qts. + 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
Red diced bell pepper |
Quantity - 100 Servings
1 Gal. + 2 3/4 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
Chopped cilantro |
Quantity - 100 Servings
3 Qts. + 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
Korean BBQ sauce |
Quantity - 100 Servings
1 Gal. + 2 Qts. + 1 cup
|
Quantity - 1 Serving
2 oz.
|
1. To prepare vegetable mix: Add diced carrot, green onion, red onion, bell pepper, and cilantro. Mix to combine. Store cold in the refrigerator until needed.
2. Heat chicken, either in oven, steamer, or by preferred cooking method, until the internal temperature reaches 165°F.
3. While chicken is cooking, pour Korean BBQ sauce into a pot over low heat. Keep warm until needed.
4. In a large pot or bowl, combine cooked chicken with warm Korean BBQ sauce, and stir to evenly coat chicken. Hold hot until needed.
5. To serve, top 1.4 oz. TOSTITOS® Reduced Fat Crispy Rounds Tortilla Chips with #8 scoop of hot Korean BBQ chicken mixture, either on a plate, or directly into opened bag.
6. Top with approximately 2/3 cup of prepared vegetable mix. Serve immediately.
