Nachos With Diced Chicken USDA Recipe for Schools

Diced chicken, cheese, pinto beans, and Mexican spices are layered over whole grain tortilla chips.
NSLP/SBP CREDITING INFORMATION
1 serving of chicken nachos provides:
Legume as Meat Alternate: 2 oz equivalent meat/meat alternate and 1 oz equivalent grains.
OR
Legume as Vegetable: 2 oz equivalent meat/meat alternative and 1 oz equivalent grains.
4 from 2 votes
Add to Cookbook https://theicn.org/cnrb/cnrbstaging2022/pdfs/schools/Nachos_With_Diced_Chicken_50-100_Draft3_F.pdf

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Ingredients
 

50 Servings

    Weight

    • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
    • - - Ancho chili powder
    • - - OR
    • - - Mexican Seasoning Mix (see Notes)
    • - - Chili powder
    • - - Cumin, ground
    • - - Salt, table
    • - - Paprika
    • - - Onion powder
    • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
    • - - OR
    • 2 lb 12 oz Pinto beans, dry (see Notes Section)
    • - - Water
    • - - Water
    • 3 lb 4 oz Tortilla chips, whole-grain
    • 1 lb Cheddar cheese, low-fat, shredded
    • 3 lb 2 oz Sour cream, low-fat (optional)
    • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

    Measure

    • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
    • 3 Tbsp 1 tsp Ancho chili powder
    • - - OR
    • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
    • ¼ cup Chili powder
    • ¼ cup Cumin, ground
    • ½ tsp Salt, table
    • 1 Tbsp 1 tsp Paprika
    • 1 Tbps 1 tsp Onion powder
    • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
    • - - OR
    • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
    • 1 cup Water
    • 1½ cups Water
    • 500 chips Tortilla chips, whole-grain
    • 1 qt Cheddar cheese, low-fat, shredded
    • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
    • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

    100 Servings

      Weight

      • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
      • - - Ancho chili powder
      • - - OR
      • - - Mexican Seasoning Mix (see Notes)
      • 2 oz Chili powder
      • 2 oz Cumin, ground
      • - - Salt, table
      • - - Paprika
      • - - Onion powder
      • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
      • - - OR
      • 5 lb 8 oz Pinto beans, dry (see Notes Section)
      • - - Water
      • - - Water
      • 6 lb 8 oz Tortilla chips, whole-grain
      • 2 lb Cheddar cheese, low-fat, shredded
      • 6 lb 4 oz Sour cream, low-fat (optional)
      • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

      Measure

      • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
      • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
      • - - OR
      • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
      • ½ cup Chili powder
      • ½ cup Cumin, ground
      • 1 tsp Salt, table
      • 2 Tbsp 2 tsp Paprika
      • 2 Tbsp 2 tsp Onion powder
      • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
      • - - OR
      • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
      • 2 cups Water
      • 3 cups Water
      • 1,000 chips Tortilla chips, whole-grain
      • 2 qt Cheddar cheese, low-fat,shredded
      • 2 qt 1¾ cups Sour cream, low-fat (optional)
      • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

      Quantity
       

      50 Servings

        Weight

        • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
        • - - Ancho chili powder
        • - - OR
        • - - Mexican Seasoning Mix (see Notes)
        • - - Chili powder
        • - - Cumin, ground
        • - - Salt, table
        • - - Paprika
        • - - Onion powder
        • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
        • - - OR
        • 2 lb 12 oz Pinto beans, dry (see Notes Section)
        • - - Water
        • - - Water
        • 3 lb 4 oz Tortilla chips, whole-grain
        • 1 lb Cheddar cheese, low-fat, shredded
        • 3 lb 2 oz Sour cream, low-fat (optional)
        • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

        Measure

        • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
        • 3 Tbsp 1 tsp Ancho chili powder
        • - - OR
        • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
        • ¼ cup Chili powder
        • ¼ cup Cumin, ground
        • ½ tsp Salt, table
        • 1 Tbsp 1 tsp Paprika
        • 1 Tbps 1 tsp Onion powder
        • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
        • - - OR
        • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
        • 1 cup Water
        • 1½ cups Water
        • 500 chips Tortilla chips, whole-grain
        • 1 qt Cheddar cheese, low-fat, shredded
        • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
        • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

        100 Servings

          Weight

          • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
          • - - Ancho chili powder
          • - - OR
          • - - Mexican Seasoning Mix (see Notes)
          • 2 oz Chili powder
          • 2 oz Cumin, ground
          • - - Salt, table
          • - - Paprika
          • - - Onion powder
          • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
          • - - OR
          • 5 lb 8 oz Pinto beans, dry (see Notes Section)
          • - - Water
          • - - Water
          • 6 lb 8 oz Tortilla chips, whole-grain
          • 2 lb Cheddar cheese, low-fat, shredded
          • 6 lb 4 oz Sour cream, low-fat (optional)
          • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

          Measure

          • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
          • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
          • - - OR
          • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
          • ½ cup Chili powder
          • ½ cup Cumin, ground
          • 1 tsp Salt, table
          • 2 Tbsp 2 tsp Paprika
          • 2 Tbsp 2 tsp Onion powder
          • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
          • - - OR
          • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
          • 2 cups Water
          • 3 cups Water
          • 1,000 chips Tortilla chips, whole-grain
          • 2 qt Cheddar cheese, low-fat,shredded
          • 2 qt 1¾ cups Sour cream, low-fat (optional)
          • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

          Ingredients
           

          50 Servings

            Weight

            • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
            • - - Ancho chili powder
            • - - OR
            • - - Mexican Seasoning Mix (see Notes)
            • - - Chili powder
            • - - Cumin, ground
            • - - Salt, table
            • - - Paprika
            • - - Onion powder
            • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
            • - - OR
            • 2 lb 12 oz Pinto beans, dry (see Notes Section)
            • - - Water
            • - - Water
            • 3 lb 4 oz Tortilla chips, whole-grain
            • 1 lb Cheddar cheese, low-fat, shredded
            • 3 lb 2 oz Sour cream, low-fat (optional)
            • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

            Measure

            • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
            • 3 Tbsp 1 tsp Ancho chili powder
            • - - OR
            • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
            • ¼ cup Chili powder
            • ¼ cup Cumin, ground
            • ½ tsp Salt, table
            • 1 Tbsp 1 tsp Paprika
            • 1 Tbps 1 tsp Onion powder
            • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
            • - - OR
            • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
            • 1 cup Water
            • 1½ cups Water
            • 500 chips Tortilla chips, whole-grain
            • 1 qt Cheddar cheese, low-fat, shredded
            • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
            • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

            100 Servings

              Weight

              • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
              • - - Ancho chili powder
              • - - OR
              • - - Mexican Seasoning Mix (see Notes)
              • 2 oz Chili powder
              • 2 oz Cumin, ground
              • - - Salt, table
              • - - Paprika
              • - - Onion powder
              • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
              • - - OR
              • 5 lb 8 oz Pinto beans, dry (see Notes Section)
              • - - Water
              • - - Water
              • 6 lb 8 oz Tortilla chips, whole-grain
              • 2 lb Cheddar cheese, low-fat, shredded
              • 6 lb 4 oz Sour cream, low-fat (optional)
              • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

              Measure

              • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
              • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
              • - - OR
              • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
              • ½ cup Chili powder
              • ½ cup Cumin, ground
              • 1 tsp Salt, table
              • 2 Tbsp 2 tsp Paprika
              • 2 Tbsp 2 tsp Onion powder
              • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
              • - - OR
              • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
              • 2 cups Water
              • 3 cups Water
              • 1,000 chips Tortilla chips, whole-grain
              • 2 qt Cheddar cheese, low-fat,shredded
              • 2 qt 1¾ cups Sour cream, low-fat (optional)
              • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

              Quantity
               

              50 Servings

                Weight

                • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                • - - Ancho chili powder
                • - - OR
                • - - Mexican Seasoning Mix (see Notes)
                • - - Chili powder
                • - - Cumin, ground
                • - - Salt, table
                • - - Paprika
                • - - Onion powder
                • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
                • - - OR
                • 2 lb 12 oz Pinto beans, dry (see Notes Section)
                • - - Water
                • - - Water
                • 3 lb 4 oz Tortilla chips, whole-grain
                • 1 lb Cheddar cheese, low-fat, shredded
                • 3 lb 2 oz Sour cream, low-fat (optional)
                • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

                Measure

                • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                • 3 Tbsp 1 tsp Ancho chili powder
                • - - OR
                • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
                • ¼ cup Chili powder
                • ¼ cup Cumin, ground
                • ½ tsp Salt, table
                • 1 Tbsp 1 tsp Paprika
                • 1 Tbps 1 tsp Onion powder
                • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
                • - - OR
                • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
                • 1 cup Water
                • 1½ cups Water
                • 500 chips Tortilla chips, whole-grain
                • 1 qt Cheddar cheese, low-fat, shredded
                • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
                • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                100 Servings

                  Weight

                  • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                  • - - Ancho chili powder
                  • - - OR
                  • - - Mexican Seasoning Mix (see Notes)
                  • 2 oz Chili powder
                  • 2 oz Cumin, ground
                  • - - Salt, table
                  • - - Paprika
                  • - - Onion powder
                  • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
                  • - - OR
                  • 5 lb 8 oz Pinto beans, dry (see Notes Section)
                  • - - Water
                  • - - Water
                  • 6 lb 8 oz Tortilla chips, whole-grain
                  • 2 lb Cheddar cheese, low-fat, shredded
                  • 6 lb 4 oz Sour cream, low-fat (optional)
                  • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                  Measure

                  • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                  • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
                  • - - OR
                  • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
                  • ½ cup Chili powder
                  • ½ cup Cumin, ground
                  • 1 tsp Salt, table
                  • 2 Tbsp 2 tsp Paprika
                  • 2 Tbsp 2 tsp Onion powder
                  • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
                  • - - OR
                  • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
                  • 2 cups Water
                  • 3 cups Water
                  • 1,000 chips Tortilla chips, whole-grain
                  • 2 qt Cheddar cheese, low-fat,shredded
                  • 2 qt 1¾ cups Sour cream, low-fat (optional)
                  • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                    • - - Ancho chili powder
                    • - - OR
                    • - - Mexican Seasoning Mix (see Notes)
                    • - - Chili powder
                    • - - Cumin, ground
                    • - - Salt, table
                    • - - Paprika
                    • - - Onion powder
                    • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
                    • - - OR
                    • 2 lb 12 oz Pinto beans, dry (see Notes Section)
                    • - - Water
                    • - - Water
                    • 3 lb 4 oz Tortilla chips, whole-grain
                    • 1 lb Cheddar cheese, low-fat, shredded
                    • 3 lb 2 oz Sour cream, low-fat (optional)
                    • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

                    Measure

                    • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                    • 3 Tbsp 1 tsp Ancho chili powder
                    • - - OR
                    • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
                    • ¼ cup Chili powder
                    • ¼ cup Cumin, ground
                    • ½ tsp Salt, table
                    • 1 Tbsp 1 tsp Paprika
                    • 1 Tbps 1 tsp Onion powder
                    • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
                    • - - OR
                    • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
                    • 1 cup Water
                    • 1½ cups Water
                    • 500 chips Tortilla chips, whole-grain
                    • 1 qt Cheddar cheese, low-fat, shredded
                    • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
                    • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                    100 Servings

                      Weight

                      • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                      • - - Ancho chili powder
                      • - - OR
                      • - - Mexican Seasoning Mix (see Notes)
                      • 2 oz Chili powder
                      • 2 oz Cumin, ground
                      • - - Salt, table
                      • - - Paprika
                      • - - Onion powder
                      • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
                      • - - OR
                      • 5 lb 8 oz Pinto beans, dry (see Notes Section)
                      • - - Water
                      • - - Water
                      • 6 lb 8 oz Tortilla chips, whole-grain
                      • 2 lb Cheddar cheese, low-fat, shredded
                      • 6 lb 4 oz Sour cream, low-fat (optional)
                      • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                      Measure

                      • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                      • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
                      • - - OR
                      • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
                      • ½ cup Chili powder
                      • ½ cup Cumin, ground
                      • 1 tsp Salt, table
                      • 2 Tbsp 2 tsp Paprika
                      • 2 Tbsp 2 tsp Onion powder
                      • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
                      • - - OR
                      • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
                      • 2 cups Water
                      • 3 cups Water
                      • 1,000 chips Tortilla chips, whole-grain
                      • 2 qt Cheddar cheese, low-fat,shredded
                      • 2 qt 1¾ cups Sour cream, low-fat (optional)
                      • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                      Quantity
                       

                      50 Servings

                        Weight

                        • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                        • - - Ancho chili powder
                        • - - OR
                        • - - Mexican Seasoning Mix (see Notes)
                        • - - Chili powder
                        • - - Cumin, ground
                        • - - Salt, table
                        • - - Paprika
                        • - - Onion powder
                        • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
                        • - - OR
                        • 2 lb 12 oz Pinto beans, dry (see Notes Section)
                        • - - Water
                        • - - Water
                        • 3 lb 4 oz Tortilla chips, whole-grain
                        • 1 lb Cheddar cheese, low-fat, shredded
                        • 3 lb 2 oz Sour cream, low-fat (optional)
                        • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

                        Measure

                        • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                        • 3 Tbsp 1 tsp Ancho chili powder
                        • - - OR
                        • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
                        • ¼ cup Chili powder
                        • ¼ cup Cumin, ground
                        • ½ tsp Salt, table
                        • 1 Tbsp 1 tsp Paprika
                        • 1 Tbps 1 tsp Onion powder
                        • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
                        • - - OR
                        • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
                        • 1 cup Water
                        • 1½ cups Water
                        • 500 chips Tortilla chips, whole-grain
                        • 1 qt Cheddar cheese, low-fat, shredded
                        • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
                        • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                        100 Servings

                          Weight

                          • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                          • - - Ancho chili powder
                          • - - OR
                          • - - Mexican Seasoning Mix (see Notes)
                          • 2 oz Chili powder
                          • 2 oz Cumin, ground
                          • - - Salt, table
                          • - - Paprika
                          • - - Onion powder
                          • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
                          • - - OR
                          • 5 lb 8 oz Pinto beans, dry (see Notes Section)
                          • - - Water
                          • - - Water
                          • 6 lb 8 oz Tortilla chips, whole-grain
                          • 2 lb Cheddar cheese, low-fat, shredded
                          • 6 lb 4 oz Sour cream, low-fat (optional)
                          • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                          Measure

                          • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                          • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
                          • - - OR
                          • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
                          • ½ cup Chili powder
                          • ½ cup Cumin, ground
                          • 1 tsp Salt, table
                          • 2 Tbsp 2 tsp Paprika
                          • 2 Tbsp 2 tsp Onion powder
                          • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
                          • - - OR
                          • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
                          • 2 cups Water
                          • 3 cups Water
                          • 1,000 chips Tortilla chips, whole-grain
                          • 2 qt Cheddar cheese, low-fat,shredded
                          • 2 qt 1¾ cups Sour cream, low-fat (optional)
                          • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                            • - - Ancho chili powder
                            • - - OR
                            • - - Mexican Seasoning Mix (see Notes)
                            • - - Chili powder
                            • - - Cumin, ground
                            • - - Salt, table
                            • - - Paprika
                            • - - Onion powder
                            • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
                            • - - OR
                            • 2 lb 12 oz Pinto beans, dry (see Notes Section)
                            • - - Water
                            • - - Water
                            • 3 lb 4 oz Tortilla chips, whole-grain
                            • 1 lb Cheddar cheese, low-fat, shredded
                            • 3 lb 2 oz Sour cream, low-fat (optional)
                            • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

                            Measure

                            • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                            • 3 Tbsp 1 tsp Ancho chili powder
                            • - - OR
                            • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
                            • ¼ cup Chili powder
                            • ¼ cup Cumin, ground
                            • ½ tsp Salt, table
                            • 1 Tbsp 1 tsp Paprika
                            • 1 Tbps 1 tsp Onion powder
                            • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
                            • - - OR
                            • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
                            • 1 cup Water
                            • 1½ cups Water
                            • 500 chips Tortilla chips, whole-grain
                            • 1 qt Cheddar cheese, low-fat, shredded
                            • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
                            • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                            100 Servings

                              Weight

                              • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                              • - - Ancho chili powder
                              • - - OR
                              • - - Mexican Seasoning Mix (see Notes)
                              • 2 oz Chili powder
                              • 2 oz Cumin, ground
                              • - - Salt, table
                              • - - Paprika
                              • - - Onion powder
                              • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
                              • - - OR
                              • 5 lb 8 oz Pinto beans, dry (see Notes Section)
                              • - - Water
                              • - - Water
                              • 6 lb 8 oz Tortilla chips, whole-grain
                              • 2 lb Cheddar cheese, low-fat, shredded
                              • 6 lb 4 oz Sour cream, low-fat (optional)
                              • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                              Measure

                              • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                              • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
                              • - - OR
                              • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
                              • ½ cup Chili powder
                              • ½ cup Cumin, ground
                              • 1 tsp Salt, table
                              • 2 Tbsp 2 tsp Paprika
                              • 2 Tbsp 2 tsp Onion powder
                              • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
                              • - - OR
                              • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
                              • 2 cups Water
                              • 3 cups Water
                              • 1,000 chips Tortilla chips, whole-grain
                              • 2 qt Cheddar cheese, low-fat,shredded
                              • 2 qt 1¾ cups Sour cream, low-fat (optional)
                              • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                              Quantity
                               

                              50 Servings

                                Weight

                                • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                • - - Ancho chili powder
                                • - - OR
                                • - - Mexican Seasoning Mix (see Notes)
                                • - - Chili powder
                                • - - Cumin, ground
                                • - - Salt, table
                                • - - Paprika
                                • - - Onion powder
                                • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
                                • - - OR
                                • 2 lb 12 oz Pinto beans, dry (see Notes Section)
                                • - - Water
                                • - - Water
                                • 3 lb 4 oz Tortilla chips, whole-grain
                                • 1 lb Cheddar cheese, low-fat, shredded
                                • 3 lb 2 oz Sour cream, low-fat (optional)
                                • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

                                Measure

                                • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                • 3 Tbsp 1 tsp Ancho chili powder
                                • - - OR
                                • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
                                • ¼ cup Chili powder
                                • ¼ cup Cumin, ground
                                • ½ tsp Salt, table
                                • 1 Tbsp 1 tsp Paprika
                                • 1 Tbps 1 tsp Onion powder
                                • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
                                • - - OR
                                • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
                                • 1 cup Water
                                • 1½ cups Water
                                • 500 chips Tortilla chips, whole-grain
                                • 1 qt Cheddar cheese, low-fat, shredded
                                • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
                                • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                                100 Servings

                                  Weight

                                  • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                  • - - Ancho chili powder
                                  • - - OR
                                  • - - Mexican Seasoning Mix (see Notes)
                                  • 2 oz Chili powder
                                  • 2 oz Cumin, ground
                                  • - - Salt, table
                                  • - - Paprika
                                  • - - Onion powder
                                  • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
                                  • - - OR
                                  • 5 lb 8 oz Pinto beans, dry (see Notes Section)
                                  • - - Water
                                  • - - Water
                                  • 6 lb 8 oz Tortilla chips, whole-grain
                                  • 2 lb Cheddar cheese, low-fat, shredded
                                  • 6 lb 4 oz Sour cream, low-fat (optional)
                                  • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                                  Measure

                                  • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                  • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
                                  • - - OR
                                  • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
                                  • ½ cup Chili powder
                                  • ½ cup Cumin, ground
                                  • 1 tsp Salt, table
                                  • 2 Tbsp 2 tsp Paprika
                                  • 2 Tbsp 2 tsp Onion powder
                                  • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
                                  • - - OR
                                  • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
                                  • 2 cups Water
                                  • 3 cups Water
                                  • 1,000 chips Tortilla chips, whole-grain
                                  • 2 qt Cheddar cheese, low-fat,shredded
                                  • 2 qt 1¾ cups Sour cream, low-fat (optional)
                                  • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                    • - - Ancho chili powder
                                    • - - OR
                                    • - - Mexican Seasoning Mix (see Notes)
                                    • - - Chili powder
                                    • - - Cumin, ground
                                    • - - Salt, table
                                    • - - Paprika
                                    • - - Onion powder
                                    • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
                                    • - - OR
                                    • 2 lb 12 oz Pinto beans, dry (see Notes Section)
                                    • - - Water
                                    • - - Water
                                    • 3 lb 4 oz Tortilla chips, whole-grain
                                    • 1 lb Cheddar cheese, low-fat, shredded
                                    • 3 lb 2 oz Sour cream, low-fat (optional)
                                    • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

                                    Measure

                                    • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                    • 3 Tbsp 1 tsp Ancho chili powder
                                    • - - OR
                                    • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
                                    • ¼ cup Chili powder
                                    • ¼ cup Cumin, ground
                                    • ½ tsp Salt, table
                                    • 1 Tbsp 1 tsp Paprika
                                    • 1 Tbps 1 tsp Onion powder
                                    • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
                                    • - - OR
                                    • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
                                    • 1 cup Water
                                    • 1½ cups Water
                                    • 500 chips Tortilla chips, whole-grain
                                    • 1 qt Cheddar cheese, low-fat, shredded
                                    • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
                                    • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                                    100 Servings

                                      Weight

                                      • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                      • - - Ancho chili powder
                                      • - - OR
                                      • - - Mexican Seasoning Mix (see Notes)
                                      • 2 oz Chili powder
                                      • 2 oz Cumin, ground
                                      • - - Salt, table
                                      • - - Paprika
                                      • - - Onion powder
                                      • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
                                      • - - OR
                                      • 5 lb 8 oz Pinto beans, dry (see Notes Section)
                                      • - - Water
                                      • - - Water
                                      • 6 lb 8 oz Tortilla chips, whole-grain
                                      • 2 lb Cheddar cheese, low-fat, shredded
                                      • 6 lb 4 oz Sour cream, low-fat (optional)
                                      • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                                      Measure

                                      • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                      • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
                                      • - - OR
                                      • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
                                      • ½ cup Chili powder
                                      • ½ cup Cumin, ground
                                      • 1 tsp Salt, table
                                      • 2 Tbsp 2 tsp Paprika
                                      • 2 Tbsp 2 tsp Onion powder
                                      • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
                                      • - - OR
                                      • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
                                      • 2 cups Water
                                      • 3 cups Water
                                      • 1,000 chips Tortilla chips, whole-grain
                                      • 2 qt Cheddar cheese, low-fat,shredded
                                      • 2 qt 1¾ cups Sour cream, low-fat (optional)
                                      • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 5 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                        • - - Ancho chili powder
                                        • - - OR
                                        • - - Mexican Seasoning Mix (see Notes)
                                        • - - Chili powder
                                        • - - Cumin, ground
                                        • - - Salt, table
                                        • - - Paprika
                                        • - - Onion powder
                                        • 2 lb 12 oz Pinto beans, canned, low-sodium, drained
                                        • - - OR
                                        • 2 lb 12 oz Pinto beans, dry (see Notes Section)
                                        • - - Water
                                        • - - Water
                                        • 3 lb 4 oz Tortilla chips, whole-grain
                                        • 1 lb Cheddar cheese, low-fat, shredded
                                        • 3 lb 2 oz Sour cream, low-fat (optional)
                                        • - - Pico de Gallo (Pico de Gallo USDA Recipe for Schools) [optional]

                                        Measure

                                        • 1 gal 1⅓ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                        • 3 Tbsp 1 tsp Ancho chili powder
                                        • - - OR
                                        • 3 Tbsp 1 tsp Mexican Seasoning Mix (see notes)
                                        • ¼ cup Chili powder
                                        • ¼ cup Cumin, ground
                                        • ½ tsp Salt, table
                                        • 1 Tbsp 1 tsp Paprika
                                        • 1 Tbps 1 tsp Onion powder
                                        • 1 qt 2 cups 2 tsp (⅔ No. 10 can) Pinto beans, canned, low-sodium, drained
                                        • - - OR
                                        • 1 qt 2 cups 2 tsp Pinto beans, dry (see Notes Section)
                                        • 1 cup Water
                                        • 1½ cups Water
                                        • 500 chips Tortilla chips, whole-grain
                                        • 1 qt Cheddar cheese, low-fat, shredded
                                        • 1 qt ¾ cup 2 Tbsp Sour cream, low-fat (optional)
                                        • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                                        100 Servings

                                          Weight

                                          • 10 lb Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                          • - - Ancho chili powder
                                          • - - OR
                                          • - - Mexican Seasoning Mix (see Notes)
                                          • 2 oz Chili powder
                                          • 2 oz Cumin, ground
                                          • - - Salt, table
                                          • - - Paprika
                                          • - - Onion powder
                                          • 5 lb 8 oz Pinto beans, canned, low-sodium, drained
                                          • - - OR
                                          • 5 lb 8 oz Pinto beans, dry (see Notes Section)
                                          • - - Water
                                          • - - Water
                                          • 6 lb 8 oz Tortilla chips, whole-grain
                                          • 2 lb Cheddar cheese, low-fat, shredded
                                          • 6 lb 4 oz Sour cream, low-fat (optional)
                                          • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]

                                          Measure

                                          • 2 gal 2⅔ cups Chicken, cooked, diced, frozen ¹⁄2" pieces, thawed
                                          • ¼ cup 2 Tbsp 2 tsp Ancho chili powder
                                          • - - OR
                                          • ¼ cup 2 Tbsp 2 tsp Mexican Seasoning Mix
                                          • ½ cup Chili powder
                                          • ½ cup Cumin, ground
                                          • 1 tsp Salt, table
                                          • 2 Tbsp 2 tsp Paprika
                                          • 2 Tbsp 2 tsp Onion powder
                                          • 3 qt 1 Tbsp 1 tsp (1⅓ No.10 can) Pinto beans, canned, low-sodium, drained
                                          • - - OR
                                          • 3 qt 1 Tbsp 1 tsp Pinto beans, dry (see Notes Section)
                                          • 2 cups Water
                                          • 3 cups Water
                                          • 1,000 chips Tortilla chips, whole-grain
                                          • 2 qt Cheddar cheese, low-fat,shredded
                                          • 2 qt 1¾ cups Sour cream, low-fat (optional)
                                          • - - Pico de Gallo (Pico deGallo USDA Recipe for Schools) [optional]
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Place chicken and spices in a medium stock pot. Heat over medium heat uncovered for 2 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Set chicken aside for step 12.
                                          • Pour beans into a food processor.
                                          • Pour water slowly in processor while beans are puréeing on medium speed for 1–2 minutes.
                                          • Add remaining water and purée on low for 3 minutes until beans have a smooth consistency.
                                          • Pour puréed beans into a large stock pot uncovered over medium heat for 15 seconds.
                                          • Transfer beans into a steam table pan (12" x 20" x 2¹⁄2"). Set aside for step 11.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • First layer: Arrange 11 chips on a plate
                                          • Second layer: Using a No. 24 scoop, portion 2 Tbsp 1¹⁄2 tsp (about 2 oz) beans on top of chips.
                                          • Third layer: Using a No. 12 scoop, portion ¹⁄3 cup (about 1¹⁄2 oz) chicken on top of beans.
                                          • Fourth layer: Sprinkle 1 Tbsp (about ¹⁄3 oz) cheese on top of chicken.
                                          • (Optional) Portion ¹⁄8 cup (about 1 oz) sour cream with No. 30 scoop
                                          • (Optional) Portion pico de gallo with No. 16 scoop (¹⁄4 cup).
                                            See Pico de Gallo USDA Recipe for Schools for recipe ingredients and directions.
                                          • Serve 1 plate of chicken nachos.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Nachos With Diced Chicken USDA Recipe for Schools
                                          Amount Per Serving 1 plate of chicken nachos
                                          Calories 244 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 3g19%
                                          Cholesterol 32mg11%
                                          Sodium 355mg15%
                                          Potassium 195mg6%
                                          Total Carbohydrates 25g8%
                                          Dietary Fiber 4g17%
                                          Total Sugars 0g0%
                                          Protein 15g30%
                                          Vitamin D 3IU20%
                                          Calcium 64mg6%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          Mexican Seasoning Mix ³⁄4 Cup (about 4¹⁄2 oz):
                                          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¹⁄4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
                                          How to Cook Dry Beans/Special Tip for Preparing Dry Beans:
                                          SOAKING BEANS OVERNIGHT METHOD: Add 1³⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1³⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
                                          COOKING BEANS: Once the beans have been soaked, add 1³⁄4 qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
                                          Critical Control Point: Hold for hot service at 140 °F or higher.
                                          OR
                                          Chill for later use.
                                          Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
                                          1lb dry pinto beans = about 2³⁄8 cups dry or 5¹⁄4 cups cooked beans.
                                          Yield / Volume
                                          50 Servings:

                                          About 17 lb 4 oz

                                          About 2 gal 2½ cups/2 steam table pan (12" x 20" x 2¹⁄2")

                                          100 Servings:

                                          About 34 lb 8 oz

                                          About 4 gal 1 qt 1 cup/4 steam table pans (12" x 20" x 2¹⁄2")