nacho - Dennis Food Service

Smokin’ Chicken Nachos

Luke Labree — Mon, 13 Aug 2018 14:57:44 +0000

Spicy Jalapeno cheese sauce and smoked chicken meet up for the ultimate Smokin’ Chicken nachos. Customers will be ordering another round of drinks because these nachos bring the flavor and the heat.

INGREDIENTS

6 oz crispy fried corn tortillas
1/2 seasoned salt
1/2 cup Jalapeno Cheese Sauce item #87490
1 1/2 cup cheddar or Mexican cheese blend
1/4 cup pinto beans, well drained
6 oz smoked chicken item #10468
1/3 cup fresh jalapeno slices
3 tablespoons spicy pico de gallo
2 tablespoons sour cream or Mexican crema
2 tablespoons chopped, divided cilantro

DIRECTIONS

Top corn tortillas with ingredients, bake in oven until cheese is melted.
Top with pico de gallo, fresh jalapeno slices, cilantro and sour cream or Mexican crema

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Veggie Nacho Boat

Luke Labree — Fri, 18 May 2018 18:40:25 +0000

Looking for a vegetarian friendly dish? Try this loaded nacho alternative. All the flavor, all the protein, no meat involved… making these nacho average nachos.

INGREDIENTS
Serves: 100

25 cups fresh or canned chopped tomato
25 cups low-sodium cheese sauce
192 oz Morning Star Farms sausage-style crumbles
100 oz tortilla chips
25 cups chili beans (2- #10 cans)

DIRECTIONS

Line nacho boast with 1 oz of tortilla chips.
Combine sausage-style crumbles and chili beans in a pot and bring to 165˚F.
Ladle crumble/bean mixture over tortilla chips.
Top with tomatoes and cheese sauce.

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Roasted Nachos with a Twist

Luke Labree — Fri, 18 May 2018 16:51:58 +0000

Please a hungry crowd with this healthier, alternative twist on classic nachos. Easy to prepare in a large batch an bake in portions for lunchtime serving convenience.

INGREDIENTS
Serves: 100

6 pounds 4 ounces roasted corn and black bean blend
10 pounds grilled chicken strips
106 oz Land O Lake reduce sodium cheddar cheese sauce
20 pounds twisted french fries

DIRECTIONS

Sauce:
1. Pull two 4-inch pans, 2.5 pound bags of corn and black beans and two 5-pound bags chicken from freezer, and cheese from pantry.
2. For each pan, place one fill bag plus 10-ounces corn and black beans, add one 5-pound bag chicken strips and add one and a half bags of cheese, repeat for second pan.
3. Stir sauce to combine and cover tightly with foil.
4. Cook: Heat at 350˚F combi-oven or steamer for 75 minutes or until internal temperature reaches 165˚F.

Fries/Potatoes:
1. Pull five sheet pans. Pull five 4 pound bags fries.
2. Arrange each bag of fries in a single layer on a sheet pan.
3. Cook: Bake according to manufacturers, batch cook through service to keep fries hot and crisp.

Serving Size: 1/2 cup sauce, 1/2 cup potatoes

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