INGREDIENTS
PRE-PREPARATION
1. Thaw queso blanco sauce and chicken under refrigeration of 40ºF or below for 24- 72 hours.
4 lbs 4 lbs
J.T.M. Premium Queso Blanco Sauce
Diced Chicken, frozen, cooked
4 c
Sweet Baby Ray’s® Buffalo Wing Sauce
2 lb + 3 oz Spaghetti, enriched 1/4 c Garlic Powder 1 T Black Pepper, ground 1 tsp Onion Powder 1/2 pt
PREPARATION 1. Boil water, cook pasta till firm al dente, drain, and rinse.
2. On a sprayed pan, heat chicken to release moisture then drain and reserve juice. Weigh out chicken and place in steam table pan (35 servings will fit in one 4-inch steam table pan). 3. Wash top of bottle of Buffalo sauce and open jar. Add Buffalo sauce, milk, queso blanco sauce, and spices to chicken, then add spaghetti. 4. Stir well to incorporate all ingredients, cover pan and bake until mixture is 140ºF. 5. If mixture looks dry, add reserved chicken broth. Top each pan with shredded cheese and hold at 135ºF or higher until service. 6. Serve 1 cup (2 - #8 dippers).
Milk, low fat, fluid, 1% milkfat
1 lb
Cheddar Cheese, yellow, reduced fat, shredded
This recipe also works well with these J.T.M. products: Cheddar Cheese Sauce, Jalapeño Cheese Sauce, Golden Hatch Queso, Beef Crumbles
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