Tex Mex Quinoa Stack with Walking Taco TOSTITOS® Reduced Fat Crispy Round Tortilla Chips
| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Quantity - 100 Servings
100
|
Quantity - 1 Serving
1 - 1.4 oz. bag
|
|
|
Ingredient
Pre-cooked chicken taco meat, thawed |
Quantity - 100 Servings
12 lbs. + 8 oz.
|
Quantity - 1 Serving
2 oz.
|
|
Ingredient
USDA Cheese, reduced fat, yellow, shredded (100012) |
Quantity - 100 Servings
6 lbs + 4 oz
|
Quantity - 1 Serving
1 oz.
|
|
Ingredient
Uncooked Quinoa |
Quantity - 100 Servings
2 qts. + 2 c.
|
Quantity - 1 Serving
1 Tbsp. + 1 3/4 tsp.
|
|
Ingredient
Unsalted chicken broth |
Quantity - 100 Servings
2 qts. + 2 cups.
|
Quantity - 1 Serving
1 Tbsp. + 1 3/4 tsp.
|
|
Ingredient
USDA Black beans (100359) |
Quantity - 100 Servings
3 qts. + 1 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
USDA frozen corn (100348) |
Quantity - 100 Servings
1 1/2 gal + 1 c.
|
Quantity - 1 Serving
1/4 c.
|
|
Ingredient
Shredded iceberg lettuce |
Quantity - 100 Servings
3 gal. + 2 c.
|
Quantity - 1 Serving
1/2 c.
|
|
Ingredient
Canned tomatoes with Green Chiles |
Quantity - 100 Servings
12 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
1. Preheat oven or steamer to approximately 350°F.
2. Between two full-sized steam table pans, divide total taco meat, quinoa, chicken broth, beans, corn and tomatoes and green chiles, and place in each pan. Mix thoroughly. Steam covered in oven or steamer for approximately 30 minutes, or until the mixture reaches 165°F. Hold hot until needed.
3. To serve, top 1.4 oz. Walking Taco TOSTITOS® Reduced Fat Crispy Rounds Tortilla Chips, either on a plate or directly in opened bag, with 1 cup of the Tex-Mex quinoa and chicken mixture.
4. Garnish with 1/2 cup shredded lettuce and 1 oz. shredded cheese. Serve immediately.
