- Recipes | Red Gold Foodservice

Tyson® Grilled Chicken Strips - Product Code 10167020928<br /> Red Gold® Naturally Balanced BBQ Sauce - Product Code RED0A9P<br /> Land O Lakes® Ultimate White Cheese Sauce - Product Code 39944<br /> Mexican Original® Yellow Corn Tri-Cut Tortilla Chips - Product Code 10077230621

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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

Ingredients

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

Instructions

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

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)