Nachos With Diced Chicken USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Diced chicken, cheese, pinto beans, and Mexican spices are layered over whole grain tortilla chips.
CACFP 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 alternate and 1 oz equivalent grains.
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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 140 °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 25 servings, use 1 pan.
    For 50 servings, use 2 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 CACFP for recipe ingredients and directions.
  • Serve 1 plate of chicken nachos.

Nutrition INFORMATION

Nutrition Facts
Nachos With Diced Chicken USDA Recipe for Child Care Centers
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 Carbohydrate 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 1lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1³⁄4 qt of water for each 1lb 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 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
25 Servings:
About 8 lb 10 oz
About 1 gal 1⅕ cups/1 steam table pan (12" x 20" x 2¹⁄2")
50 Servings:
About 17 lb 4 oz
About 2 gal 2½ cups/2 steam table pan (12" x 20" x 2¹⁄2")