INGREDIENTS 10 oz
PREPARATION
J.T.M. Queso Blanco Sauce Diced Chicken, frozen, cooked
1. Cook rice (see manufacturer’s cooking guide). 2. Heat Queso Blanco Sauce:
10 oz
1 c
Salsa
-Place unopened bag of queso blanco sauce in a perforated full-size pan. -Heat for approximately 30 minutes and check for an internal temperature of 135°F (ServSafe Standard 135°F for 15 seconds). Note: Your cook time may vary according to quantity of product being heated. -Place in a hot holding cabinet, covered, until ready to assemble recipe or serve (hold at 145°F or higher - HACCP Critical Control Point). *Bags can also be heated in tilt skillet or in boiling water until internal temperature of 135°F (ServSafe Standard 135°F for 15 seconds). 3. Warm chicken, uncovered, in an oven preheated to 350ºF for 35 minutes. 4. Combine queso blanco sauce with curry powder until fully incorporated. 3. Combine chicken, queso blanco/curry mixture, and salsa.
1 1/2 tsp
Curry Powder
6 c
Brown Rice, whole-grain, cooked
1/4 c 1/4 c
Cilantro, fresh
Tomatoes, fresh, chopped 5x6
ASSEMBLY 1. Portion 1 cup of rice and top with 5 oz of chicken mixture. 2. Garnish with cilantro and tomatoes.
This recipe also works well with these J.T.M. products: Three Cheese Sauce, Alfredo Sauce, Cheddar Cheese Sauce
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