QUESO CHICKEN CHILI
TOTAL SERVINGS: 28 SERVING SIZE: 8 OZ.
INGREDIENTS 5 lbs J.T.M Queso Blanco Sauce (5718, 5742) 2 lbs Corn Mixture, thawed 5 lbs Shredded Chicken, thawed 16 oz White Beans, canned, drained, rinsed 4 oz Garlic Powder 4 oz Cumin This savory, cheesy chicken chili comes together in a snap. Made with a combination of queso blanco sauce, chicken, corn, beans, seasonings and vegetable stock, this one-pot dish is simply irresistible.
DIRECTIONS 1. Thaw chicken, J.T.M. Queso Blanco Sauce and frozen corn under refrigeration for 24-36 hours prior to use. 2. Using a 4-inch steam table pan, combine all the ingredients above. 3. Heat until temperature reaches 155°F. 4. Place in a hot hold cabinet until ready to serve.
Crediting: 3 m/ma.; 1/8 c starchy veg
4 oz Taco Seasoning 2 oz Oregano Flakes 8 oz Water 6 oz Vegetable Base
RECIPE COURTESY OF PALM BEACH COUNTY, FLORIDA
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