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3.53 from 19 votes

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.
Course: Main Course
Cuisine: Mexican
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Meat Alternates
Meal Service Temperature: Hot
Cooking Method: Sauté
50 Servings
Calories: 244

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]

      -

      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]

          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.

          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.

          Nutrition

          Serving: 1plate of chicken nachos | Calories: 244 | Total Carbohydrate: 25g | Protein: 15g | Total Fat: 9g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 355mg | Potassium: 195mg | Dietary Fiber: 4g | Total Sugars: 0g | Vitamin D: 3IU | Calcium: 64mg | Iron: 1mg