IFS_Recipe Guide_2026_v2

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INTERNATIONAL FOOD SOLUTIONS RECIPE GUIDE

WINTER 2026

International Food Solutions, Inc. is a minority-owned frozen food manufacturer based in sunny Oviedo, Florida. Our fast-growing, “small-but- mighty” team is passionate about crafting restaurant-quality global cuisines that elevate every plate in foodservice operations across all channels. In addition to our commercial offerings, we proudly process USDA commodities, making our products accessible to foodservice institutions nationwide. Guided by our values of "Taste, Nutrition, and Value", we provide bold, globally inspired flavors from Asian, Latin, and Indian cuisines. Designed with today's kitchens in mind, our portfolio offers authentic flavor, balanced nutrition, and dependable execution Incorporating International Food Solutions products into your menus can help drive a strong return on investment, boost sales potential, and deliver consistently satisfying customer experiences. In this publication, you’ll also discover just how simple our products are to prepare. Whether you’re using fast-scratch techniques or speed-scratch solutions, our foods make it easy for kitchens of all sizes and skill levels to create delicious, nutritious dishes that delight guests while streamlining workflow and maximizing value.

If you would like a sample or have questions, please contact della.collins@internationalfoodsolutions.com

BEEF BARBACOA STREET TACOS

CHICKEN TIKKA MASALA TACOS

CHICKEN TIKKA MASALA WRAP

10 GREEK STYLE CHICKEN GYRO

12 NEW ORLEANS CHICKEN WRAP

14 CHICKEN TINGA STREET TACOS

16 SRIRACHA HONEY CHICKEN WRAP

18 GENERAL TSO'S CHICKEN RICE BOWL

20 TANGERINE CHICKEN RICE BOWL

22 TERIYAKI CHICKEN NOODLE BOWL

24 CHICKEN MOLE BURRITO

BEEF BARBACOA STREET TACOS CN EQUIVALENCY = 2 M/MA, 2 G SERVING SUGGESTION: Serve 2 Street Tacos with Roasted Plantains #470615 and Black Beans. NSLP: Hot Lunch SERVINGS: 78 Tacos (39 Servings)

INGREDIENTS Comida Vida Beef Barbacoa #471080 1 Bag Sous Vide Beef, thawed 78 Street Taco Shells 18 Ounces Cotija Cheese 16 Ounces Pickled Red Onion

Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

1⁄2 Cup Cilantro, chopped 16 Ounces Avocado Crema THAWING INSTRUCTIONS: Beef Barbacoa Place bag(s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS:

Prepare toppings and reserve for service.

Convection Oven: Remove the shredded beef barbacoa (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 32-36 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Remove the shredded beef barbacoa (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid for 27-32 minutes with 0 % moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Steamer: Remove the beef barbacoa (including juices) from the bag and place into a full- size 2” hotel pan. Insert the hotel pan into the steamer. Heat covered with a lid for 27-32 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above SERVING: Shred the beef barbacoa apart using tongs or bear claws. Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.

For CN portion: Per (2) tacos, split a #16 scoop of beef barbacoa between (2) taco shells and top with Cotija cheese, pickled red onion, cilantro and avocado crema. Portion size may vary by individual practice.

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CHICKEN TIKKA MASALA TACOS CN EQUIVALENCY = 2 M/MA, 2 G SERVING SUGGESTION: Serve 2 Street Tacos with Roasted Plantains #470615 and Black Beans.

INGREDIENTS Aahar Foods Chicken Tikka Masala #8120010 Naan #8120160 1 Bag Unbreaded Chicken, frozen 1⁄2 Pouch of Tikka Masala Sauce, thawed 40 Naan, thawed

NSLP: Hot Lunch, 20 Portions Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

2 Cups Red Onions, diced 1⁄2 Cup Cilantro, chopped 1 Quart Creamy Tzatziki Sauce THAWING INSTRUCTIONS: Tikka Masala Sauce Thaw the unopened frozen shelf stable sauce pouch at room temperature or in warm water.

Chicken and Sauce Mixture Place the frozen non-breaded chicken strips into a full-size 2” hotel pan. Add the sauce to the chicken. Place under refrigeration until thawed. HEATING INSTRUCTIONS: Convection Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated convection oven set to 325°F. Heat covered for 20-22 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. Combi Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated combi oven set to 325°F. Heat uncovered for 18-20 minutes with 100% moisture, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. SERVING: Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.

For CN portion: Divide a #12 scoop of chicken tikka masala on (2) naan and top with cilantro, red onion and tzatziki sauce. Portion size may vary by individual practice.

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CHICKEN TIKKA MASALA WRAP

CN EQUIVALENCY = 2 M/MA, 1/8 CUP R/O, 1 G SERVING SUGGESTION: Comida Vida Cilantro Lime Rice #490025.

INGREDIENTS Aahar Foods Chicken Tikka Masala #8120010 Naan #8120160 1 Bag Unbreaded Chicken 1⁄2 Pouch of Tikka Masala Sauce, thawed 40 Tortillas 2 Quarts Romaine, chopped

NSLP: Cold Lunch SERVINGS: 40

Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

1 Quart Tomatoes, sliced 1 Quart Cucumbers, sliced 2 Cups Red Onions , sliced 1 Quart Creamy Tzatziki Sauce THAWING INSTRUCTIONS: Tikka Masala Sauce Thaw the unopened frozen shelf stable sauce pouch at room temperature or in warm water.

Chop all vegetables and reserve for wrap assembly.

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GREEK STYLE CHICKEN GYRO

CN EQUIVALENCY = 2 M/MA, 2 G SERVING SUGGESTION: Serve with Comida Vida Cilantro Lime Rice #490025.

INGREDIENTS Comida Vida Sous Vide Chicken #470490 Naan #8120160 1 Bag Comida Vida Sous Vide Chicken Shreds 40 Naan 2 Quarts Romaine, chopped

NSLP: Hot Lunch SERVINGS: 20

Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

1 Quart Tomatoes, sliced 1 Quart Cucumbers, sliced 2 Cups Red Onions, sliced 1 Quart Creamy Tzatziki Sauce THAWING INSTRUCTIONS: Shredded Chicken Place bag(s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS:

Convection Oven: Remove the shredded chicken (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 32-36 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Remove the shredded chicken (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid for 27- 32 minutes with 0 % moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Steamer: Remove the shredded chicken (including juices) from the bag and place into a full-size 2” hotel pan. Insert the hotel pan into the steamer. Heat covered with a lid for 27-32 minutes, or until the product reaches an internal temperature of 135°F. Hot hold at 135°F or above. SERVING: Shred the chicken apart using tongs or bear claws. Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.

For CN portion: Divide a #12 scoop of shredded chicken over (2) naan and top with lettuce, tomato, red onion, cucumber and tzatziki sauce. Portion size may vary by individual practice.

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NEW ORLEANS CHICKEN WRAP NSLP: Cold Lunch SERVINGS: 29 INGREDIENTS Asian Food Solutions New Orleans Chicken #72013 1 Bag Unbreaded Chicken, thawed 1 Pouch of New Orleans Sauce, thawed 29 Honey Wheat Tortillas 1 Head of Napa Cabbage, sliced thin 16 Ounces Matchstick Carrots 16 Ounces Snow Peas or Snap Peas, bias cut THAWING INSTRUCTIONS: New Orleans Sauce Thaw the unopened frozen shelf stable sauce pouch at room temperature or in warm water. CN EQUIVALENCY = 2 M/MA, 1 G SERVING SUGGESTION: Serve with Asian Food Solutions Fortune Cookie #79203. Chicken and Sauce Mixture Place the frozen non-breaded chicken strips into a full-size 2” hotel pan. Add the sauce to the chicken. Place under refrigeration until thawed. HEATING INSTRUCTIONS: Convection Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated convection oven set to 425°F. Heat uncovered for 20-23 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. Combi Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated combi oven set to 425°F. Cook uncovered for 12-14 minutes with 0% moisture, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. SERVING: Cool chicken completely following HACCP guidelines prior to assembling sandwiches and hold sandwiches below 41°F. For CN Portion: Per (1) wrap, place a #12 scoop of New Orleans Chicken, nappa cabbage, carrots and snow peas into a honey wheat tortilla. Fold in sides of wrap and create sandwich; cut in half for service. Portion size may vary by individual practice. Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed. Chop all vegetables and reserve for wrap assembly.

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CHICKEN TINGA STREET TACOS CN EQUIVALENCY = 2 M/MA, 2 G SERVING SUGGESTION: Serve 2 Street Tacos with Yuca Fries #470620 and Black Beans.

INGREDIENTS Comida Vida Chicken Tinga #471045 1 Bag Sous Vide Chicken Tinga, thawed 60 Street Taco Shells 12 Ounces Cotija cheese 16 Ounces Pickled Red Onion

NSLP: Hot Lunch SERVINGS: 60 Tacos (30 Servings)

Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

1⁄2 Cup Cilantro, chopped 16 Ounces Avocado Crema THAWING INSTRUCTIONS: Place bag(s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS:

Prepare toppings and reserve for service.

Convection Oven: Remove the shredded chicken tinga (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 32-36 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Remove the shredded chicken tinga (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid for 27-32 minutes with 0 % moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Steamer: Remove the chicken tinga (including juices) from the bag and place into a full-size 2” hotel pan. Insert the hotel pan into the steamer. Cook covered with a lid for 27-32 minutes, or until the product reaches an internal temperature of 165°F. Hot hold 135°F or above SERVING: Shred the chicken tinga apart using tongs or bear claws. Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.

For CN portion: Per (2) tacos, split a #12 scoop of chicken tinga between (2) taco shells and top with Cotija cheese, pickled red onion, cilantro and avocado creama. Portion size may vary by individual practice.

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SRIRACHA HONEY CHICKEN WRAP

CN EQUIVALENCY = 2 M/MA, 1.5 G SERVING SUGGESTION: Serve with Asian Food Solutions Fortune Cookie #79203.

INGREDIENTS Asian Food Solutions Sriracha Honey Chicken #72013

NSLP: Cold Lunch SERVINGS: 29

1 Bag Breaded Chicken, frozen 1 Pouch Sriracha Honey Sauce 29 Honey Wheat Tortillas 1 Head of Napa Cabbage, sliced thin 16 Ounces Matchstick Carrots 16 Ounces Snow Peas or Snap Peas, bias cut HEATING INSTRUCTIONS: Breaded Chicken Pieces

Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

Chop all vegetables and reserve for wrap assembly.

Convection Oven: Place the breaded chicken pieces evenly on a full-size sheet tray lined with parchment paper or sprayed with allergen-free pan spray. Insert the sheet tray into a preheated convection oven set to 375°F. Heat uncovered from frozen for 26-28 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Place the breaded chicken pieces evenly on a full-size sheet tray lined with parchment paper or sprayed with allergen-free pan spray. Insert the sheet tray into a preheated combi oven set to 375°F. Heat uncovered from frozen for 12-14 minutes with 0% moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Sriracha Honey Sauce Boil in Pouch: Place the entire pouch of sauce into a pot of boiling water for 10-12 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Steamer: Place the entire pouch of sauce into a perforated hotel pan for 10-12 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Microwave: Place the entire pouch of sauce into the microwave for 3 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above.

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SERVING: Using a rubber spatula, mix the cooked breaded chicken pieces and heated sauce until the chicken is coated. Use a calibrated thermometer to ensure food temperature is 135°F or above. Cool chicken completely following HACCP guidelines prior to assembly. For CN Portion: Per (1) wrap, place a 4oz. spoodle of sriracha honey chicken, nappa cabbage, carrots and snow peas into honey wheat tortilla. Fold in sides of wrap and create sandwich; cut in half for service. Portion size may vary by individual practice.

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GENERAL TSO’S CHICKEN RICE BOWL CN EQUIVALENCY = 2 M/MA, 1.5 G, 1/8 CUP OTHER VEG SERVING SUGGESTION: Paired with fresh steamed green beans and Asian Food Solutions Fortune Cookie #79203.

INGREDIENTS Asian Food Solutions General Tso’s Chicken #72003 Brown Fried Rice #78001 1 Bag Breaded Chicken, frozen 1 Pouch General Tso Sauce, frozen 1 Bag Brown Vegetable Fried Rice, frozen HEATING INSTRUCTIONS: Breaded Chicken Pieces

NSLP: Hold Lunch SERVINGS: 29

Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

Convection Oven: Place the breaded chicken pieces evenly on a full-size sheet tray lined with parchment paper or sprayed with allergen-free pan spray. Insert the sheet tray into a preheated convection oven set to 375°F. Heat uncovered from frozen for 26-28 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Place the breaded chicken pieces evenly on a full-size sheet tray lined with parchment paper or sprayed with allergen-free pan spray. Insert the sheet tray into a preheated combi oven set to 375°F. Heat uncovered from frozen for 12-14 minutes with 0% moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. General Tso Sauce Boil in Pouch: Place the entire pouch of sauce into a pot of boiling water for 10-12 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Steamer: Place the entire pouch of sauce into a perforated hotel pan for 10-12 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Microwave: Place the entire pouch of sauce into the microwave for 3 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above.

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Brown Vegetable Fried Rice Convection Oven: Remove the brown rice with vegetables from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid from frozen for 25-30 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process. Hot hold at 135°F or above. Combi Oven: Remove the brown rice with vegetables from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid from frozen for 20-25 minutes with 0% moisture, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process. Hot hold at 135°F or above. SERVING: Using a rubber spatula, mix the cooked breaded chicken pieces and heated sauce until the chicken is coated. Use a calibrated thermometer to ensure food temperature is 135°F above.

For CN portion: Per (1) bowl, place a #12 Scoop of Brown Fried Vegetable Rice topped with a heaping 4 oz. spoodle of General Tso’s Chicken is recommended. Portion size may vary by individual practice.

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TANGERINE CHICKEN RICE BOWL

CN EQUIVALENCY = 2 M/MA, 1.5 G, 1/8 CUP OTHER VEG SERVING SUGGESTION: Paired with roasted garlicky broccoli and Asian Food Solutions Fortune Cookie #79203.

NSLP: Hot Lunch SERVINGS: 29

Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

Convection Oven: Place the breaded chicken pieces evenly on a full-size sheet tray lined with parchment paper or sprayed with allergen-free pan spray. Insert the sheet tray into a preheated convection oven set to 375°F. Heat uncovered from frozen for 26-28 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Combi Oven: Place the breaded chicken pieces evenly on a full-size sheet tray lined with parchment paper or sprayed with allergen-free pan spray. Insert the sheet tray into a preheated combi oven set to 375°F. Heat uncovered from frozen for 12-14 minutes with 0% moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Tangerine Sauce Boil in Pouch: Place the entire pouch of sauce into a pot of boiling water for 10-12 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Steamer: Place the entire pouch of sauce into a perforated hotel pan for 10-12 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Microwave: Place the entire pouch of sauce into the microwave for 3 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above.

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Brown Rice with Vegetables Convection Oven: Remove the brown rice with vegetables from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Cook covered with a lid from frozen for 25-30 minutes, or until the product reaches an internal temperature of 135°F. Stir halfway through the cooking process. Hot hold at 135°F or above. Combi Oven: Remove the brown rice with vegetables from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Cook covered with a lid from frozen for 20-25 minutes with 0% moisture, or until the product reaches an internal temperature of 135°F. Stir halfway through the cooking process. Hot hold at 135°F or above. SERVING: Using a rubber spatula, mix the cooked breaded chicken pieces and heated sauce until the chicken is coated. Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.

For CN portion: Per (1) bowl, place a #12 scoop of brown fried vegetable rice topped with a heaping 4 oz. spoodle of tangerine chicken is recommended. Portion size may vary by individual practice.

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TERIYAKI CHICKEN NOODLE BOWL

CN EQUIVALENCY = 2 M/MA, 1G SERVING SUGGESTION: Offer with Asian Food Solutions Fortune Cookie #79203.

INGREDIENTS Asian Food Solutions Teriyaki Chicken #73001 Yakisoba Noodles #22001WG 1 Bag Unbreaded Chicken Strips, thawed 1 Bag Teriyaki Sauce, thawed 1 Bag Yakisoba Noodles, thawed 15 Cups Broccoli Florets, blanched 8 Cups Red Pepper Strips, julienne sliced 5 Cups Matchstick Carrots 5 Cups Snow Peas, sliced into thirds 1⁄4 Cup Garlic, chopped

NSLP: Hot Lunch SERVINGS: 29

Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

Chop all vegetables, blanch broccoli and reserve for bowl assembly.

1 Cup Neutral Cooking Oil (canola, vegetable) 1 Gallon Low Sodium Chicken Broth, prepared THAWING INSTRUCTIONS: Teriyaki Sauce Thaw the unopened frozen shelf stable sauce pouch at room temperature or in warm water.

Chicken and Sauce Mixture Place the frozen non-breaded chicken strips into a full-size 2” hotel pan. Add the sauce to the chicken. Place under refrigeration until thawed.

Yakisoba Noodles Place bag (s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS: Chicken and Sauce

Convection Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated convection oven set to 425°F. Heat uncovered for 20-23 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above.

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Combi Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated combi oven set to 425°F. Heat uncovered for 12-14 minutes with 0% moisture, or until the product reaches an internal temperature of 135°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. Yakisoba Noodles Convection Oven: Remove the yakisoba noodles from the bag and place into a full- size 2” hotel pan sprayed with allergen-free pan spray and add 10 cups of water. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 14-16 minutes, or until the product reaches an internal temperature of 165°F. Toss halfway through the cooking process with tongs. Hot hold at 135°F or above. Combi Oven: Remove the yakisoba noodles from the bag and place into a full-size 2” hotel pan sprayed with allergen free pan spray and add 5 cups of water. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid for 10-12 minutes with 100% moisture, or until the product reaches an internal temperature of 165°F. Toss halfway through the cooking process with tongs. Hot hold at 135°F or above. Steamer: Remove the yakisoba noodles from the bag and place into a full-size 2” perforated hotel pan. Insert the uncovered perforated pan into the steamer for 8-10 minutes or until the product reaches an internal temperature of 165°F. Toss halfway through the cooking process with tongs. Hot hold at 135°F or above. Steamer: Remove the yakisoba noodles from the bag and place into a full-size 2” perforated hotel pan. Insert the uncovered perforated pan into the steamer for 8-10 minutes or until the product reaches an internal temperature of 135°F. Toss halfway through the cooking process with tongs. Hot hold at 135°F or above. Vegetables Vegetables Toss the blanched broccoli florets, red pepper strips, matchstick carrots, snow peas and chopped garlic in cooking oil. Place it on a parchment paper lined sheet tray. Insert the sheet tray into a preheated convection oven set to 375°F. Roast until fork tender and product reaches an internal temperature of 135°F. Once cooked, add items to the yakisoba noodles. Hot hold at 135°F or above. SERVING: Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.

For CN portion: Per (1) bowl, a heaping 6 oz. scoop of yakisoba noodles w/vegetables, topped with a #12 scoop of teriyaki chicken and 4 ounces of chicken broth is recommended. Portion size may vary by individual practice.

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CHICKEN MOLE BURRITO

CN EQUIVALENCY = 2 M/MA, 1 G, 1/8 CUP ADDITIONAL VEG SERVING SUGGESTION: Serve with Comida Vida Plantains #470615.

INGREDIENTS Mole Chicken #490040 Cilantro Lime Rice #490025 1 Bag Sous Vide Mole Chicken, thawed 1 Bag Cilantro Lime Rice 1 #10 - Can Pinto Beans, drained and rinsed 1 #10 - Can Corn, drained and rinsed 1 #10 - Can Diced Tomatoes 4 Tablespoons Cumin

NSLP: Hot Lunch SERVINGS: 24 Burritos

Please read the recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.

4 Tablespoons Garlic Powder 24 Burrito Size Tortilla Shells 16 Ounces Avocado Crema THAWING INSTRUCTIONS: Chicken Mole Place bag(s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS: Beans, Corn and Tomato Mixture

In a large mixing bowl, combine pinto beans, corn and diced tomatoes. Season with cumin and garlic powder. Place ingredients in a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 18-20 minutes, or until product reaches an internal temperature of 135°F. Hot hold at 135°F or above. Combi Oven: In a large mixing bowl, combine pinto beans, corn and diced tomatoes. Season with cumin and garlic powder. Place ingredients in a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid from frozen for 13-18 minutes with 25% moisture, or until the product reaches an internal temperature of 135°F. Stir halfway through the cooking process. Hot hold at 135°F or above. Chicken Mole Convection Oven: Remove the chicken mole (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid for 32-36 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above.

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Combi Oven: Remove the chicken mole (including juices) from the bag and place into a full-size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid for 27-32 minutes with 0 % moisture, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Steamer: Remove the chicken mole (including juices) from the bag and place into a full-size 2” hotel pan. Insert the hotel pan into the steamer. Heat covered with a lid for 27-32 minutes, or until the product reaches an internal temperature of 165°F. Hot hold at 135°F or above. Cilantro Lime Rice Convection Oven: Remove the cilantro lime rice from the bag and place into a full- size 2” hotel pan sprayed with allergen-free pan spray. Insert the hotel pan into a preheated convection oven set to 350°F. Heat covered with a lid from frozen for 25- 30 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process. Hot hold at 135°F or above. Combi Oven: Remove the cilantro lime rice from the bag and place into a full-size 2” hotel pan sprayed with allergen free pan spray. Insert the hotel pan into a preheated combi oven set to 350°F. Heat covered with a lid from frozen for 20-25 minutes with 25% moisture, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process. Hot hold at 135°F or above. SERVING: Shred the chicken mole apart using tongs or bear claws. Remove the cilantro lime rice and the beans, corn and tomato mixture from the oven. Use a calibrated thermometer to ensure food temperature is 135° F or above. Place ingredients into burrito and wrap for service. Drizzle top with avocado crema.

For CN portion: Per (1) bowl, place a #8 scoop for the cilantro lime rice, a #12 (3.32 oz) scoop for the chicken mole and #8 scoop for the beans, corn and tomato mixture is recommended. Portion size may vary by individual practice.

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For more information, or to order samples, contact at info@internationalfoodsolutions.com or call us at (888) 499-6888.

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