Chicken Totchos with Pico de Gallo

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DESCRIPTION
A special treat students will never forget - served stadium-style for grab-and-go fun!
Ore-Ida® Tater Tots®
Fat
7g
Calories
150
Sodium
360mg
Gen Z enjoys trying new flavors in familiar formats - change up how you serve your potatoes to keep students excited about your menu!
Chicken Tots_500x500-min.jpg
INGREDIENTS

SAUCE:

12 lb. 8 oz Cheese, Sauce White

2 tbsp + 2.6 tsp. Sauce, hot

CHICKEN:

15 lb + 12 oz Chicken, Diced Frozen

2 tbsp + 2.6 tsp Spice, Onion Granulated,

2 tbsp + 2.6 tsp Spice, Garlic Granulated

1 tbsp + 1.3 tsp Spice, Pepper Black

2 tbsp + 2.6 tsp Seasoning, Italian Herb

TATER TOTS:

12 lb + 8 oz McCain Tater Tots

GARNISH

8 lb + 9.1 oz Tomatoes, Whole

0 lb + 8.1 oz Onions, Red Whole

1/2 qt + 2 3/8 tbsp Cilantro, Fresh

0 lb + 9.1 oz Limes, fresh

2 tbsp + 2.6 tsp Salt, Iodized

0 cup + 5.7 tbsp Spice, Pepper Black

CHIPS

12 lb 8 oz Tortilla Rounds

Directions

STEP 1:

SAUCE

1. Inside steamer, heat white cheese sauce in bag in a hotel pan for

25 minutes or until sauce reaches 165F.

2. Remove cheese sauce from steamer, open bag and measure

amount needed in to pan.

3. Add measured hot sauce and whisk together; cover with plastic

wrap.

Note: Hold in warmer until ready to serve.

CCP: Holding hot foods Hold at a minimum internal

temperature of 135°F (57°C). The

temperature must be checked every 4

hours or else labeled with a discard

time.


STEP 2:

CHICKEN

1.Thaw the chicken 1 or 2 days prior to service in the cooler.

2. Measure chicken and heat in combi oven at 350F for15 minutes

or until the internal temperature reaches 165F.

3. Place cooked chicken in hotel pan and season with onion powder,

garlic powder, black pepper and italian seasoning.

4.Cover the prepared chicken and place in warmer until ready to

assemble.

CCP: Cooking poultry 165°F (74°C) for 15 seconds


STEP 3:

TATER TOTS

1. Preheat convection oven to 425F.

2. Place frozen tater tots on lined sheet pan, single layer.

3. Bake tater tots at 425F for15-18 minutes or until an internal

temperature of 145F is reached and the product is golden brown,

be sure to turn once for uniform cooking.

Note: High cooking heat is necessary to produce a crisp product.

Hold in warmer until ready to assemble.

CCP: Holding hot foods Hold at a minimum internal

temperature of 135°F (57°C). The

temperature must be checked every 4

hours or else labeled with a discard

time.


STEP 4:

GARNISH w/ PICO

Note: Wash all fresh produce (tomatoes, onions, and cilantro) prior

to processing.

1. In a bowl, mix the diced tomatoes, diced red onions, cilantro,

fresh lime juice and salt & pepper.

2. Mix well, wrap and place in warmer to keep warm on day of

service.

Note: If preparing a day in advance, wrap and label then

refrigerate. Hold warm on day of service.

CCP: *Holding hot foods Hold at a minimum internal

temperature of 140°F(60°C). The

temperature must be checked every 4

hours or else labeled with a discard

time. 


STEP 5:

Serve

Instructions: Build the Totchos in a #500 Tray as follows:

2oz -Tortilla Chips; 1 heaping 8oz spoodle (red handle)

4oz spoodle of Tator tots (~1/2 c.)

2oz - #16 scoop (blue) Diced Chicken.

3oz ladle - Cheese sauce

2tbsp - Pico De Gall for garnish

Option: 2oz bag of tortilla chips can be offered on the side.

Hold warm for service.

Contribution with chips: 2.5 oz meat alternate, 2oz eq. WGR,

1/2cup vegetable (3 componets); fully reimbusable meal.

Contribution without chips: 2.5 oz m/ma, 1/2 c. vegetable (2

Components)

Condiments: Sour Cream, Taco Sauce and Hot Sauce


ADDITIONAL NOTES

100 SERVINGS