- Recipes | Red Gold Foodservice

Land O Lakes® Ultimate White Cheese Sauce - Product Code 39944<br /> Tyson® All Natural Dark Meat Chicken Strips - Product Code 10167020928<br /> Red Gold® Naturally Balanced BBQ Sauce - Product Code REDOA9P<br /> Red Gold® Salsa Dipping Cup - Product Code REDSC2ZC168<br /> Mexican Original® Yellow Corn Tri-Cut Tortilla Chips - Product Code 10077230621

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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.

Ingredients

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

Instructions

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