BUFFALO
CHICKEN MELT
DIRECTIONS Chicken: 1. Heat diced chicken in steamer for approximately 30 minutes. Drain excess fluid. 2. Slightly chop larger chicken chunks into smaller pieces. 3. Keep in hot holding cabinet until ready for assembly (HACCP). J.T.M. Queso Blanco Sauce: 1. Place unopened bag in perforated, full-sized pan. Heat in steamer for approximately 30 - 45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of products being heated. 2. Once the product has reached internal temperature, place in a hot holding cabinet until ready for assembly (HACCP). Buffalo Chicken Dip: 1. Shortly before service, carefully open bag of queso and combine with hot sauce, cooked chicken, and shredded cheddar cheese to create Buffalo chicken dip. Keep in hot holding cabinet until ready for assembly (HACCP). Garlic Toast (If needed, thaw toast enough to easily separate. Bake time may vary depending on oven.): 1. Preheat oven to 375°F. 2. Lay slices flat on baking sheets. 3. Bake approximately 6 - 8 minutes or until golden brown. Assembly: 1. Portion 2 oz. of Buffalo Chicken Dip between two slices of baked garlic toast and serve. Preparation Tips: Before assembling sandwiches, re-temp the dip to 140°F or higher. Keep chicken and queso separated until needed. The Buffalo Chicken Dip will thicken over time. Assemble sandwiches as close to service time as possible to ensure the best quality.
TOTAL SERVINGS:78
INGREDIENTS 5 lbs J.T.M. Queso Blanco sauce (5718) 156 - 1.4 oz. slices Garlic Toast 5 lbs Chicken, Diced 8 oz. Hot Sauce or Buffalo Sauce 1.5 lbs Reduced Fat Cheddar Cheese with this Buffalo Chicken Melt! This recipe features diced chicken tossed in J.T.M.'s Queso Blanco Sauce, hot sauce, and served between two slices of crispy garlic toast. Take your chicken sandwich game to a whole new level
RECIPE COURTESY OF TROUP COUNTY SCHOOL SYSTEM, GA
Crediting: 2.25 m/ma.; 2 G
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