Nachos with Diced Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place chicken and spices in a medium stock pot. Heat over medium heat uncovered for 2 minutes

Step 2

CCP: Heat to 165 degrees F or higher for at least 15 seconds

Step 3

CCP: Hold for hot service at 140 degrees F or higher

Step 4

Set chicken aside for step 12

Step 5

Pour beans into food processor

Step 6

Pour water slowly in processor while beans are pureeing on medium speed for 1-2 minutes

Step 7

Add remaining water and puree on low for 3 minutes until beans have a smooth consistency

Step 8

Pour pureed beans into a large stock pot uncovered over medium heat for 15 seconds

Step 9

Transfer beans to a steam table pan. Set aside for step 11.

Step 10

First Layer: Arrange 11 chips on a plate

Step 11

Second Layer: Portion 2 tbsp 1 1/2 tsp (about 2 oz) beans on top of chips

Step 12

Third Layer: Portion 1/3 cup (about 1 1/2 oz) chicken on top of beans

Step 13

Fourth Layer: Sprinkle 1 tbsp (about 1/3 oz) of cheese on top of chicken

Step 14

Optional: Portion 1/8 cup (about 1 oz) of sour cream

Step 15

Optional: Portion pico de gallo (1/4 cup)

Step 16

Serve 1 plate of chicken nachos