BBQ Chicken Nachos with Doritos® Walking Taco Reduced Fat Nacho Cheese Tortilla Chips

Description

Doritos^® Reduced Fat Nacho Cheese tortilla chips loaded with a rich BBQ chicken mixture built from diced cooked chicken, BBQ sauce, chicken stock, crushed carrots, tomato paste, and diced tomatoes, then topped with shredded cabbage, fresh diced tomatoes, and shredded white cheese. A bold, saucy walking taco with strong student appeal and solid M/MA and Grain crediting.

 

1 serving = 1 bag Walking Taco Doritos® Reduced Fat Nacho Cheese Tortilla Chips + ¾ cup BBQ chicken mixture + ⅔ cup shredded cabbage + ⅔ cup diced tomatoes + ¾ oz. shredded white cheese

Meal Contribution

• 3 oz. Eq M/MA
• 1 oz. Eq Grain
• 2 cups Veg
  • ⅝ cup Veg other
  • 1⅜ cup Veg red/orange

Ingredients

Ingredients	Measure	Weight
Doritos® Reduced Fat Nacho Cheese Tortilla Chips Walking Taco Bags (1.4 oz bags)	100 bags	—
Diced cooked chicken, frozen, thawed	—	17 lb + 3 oz
BBQ sauce	1 gal + 1 qt + 1¾ cups + 2 tbsp	175 oz
Chicken stock, unsalted	1 gal + 1¼ cups	138 oz
Carrots, frozen sliced, cooked, drained and crushed	1 gal + ¼ cup	—
Tomato paste	½ cup + 3 tbsp	—
Diced tomatoes (for chicken mixture)	4 gal + 2 cups	—
Shredded cabbage (cold topping)	4 gal + 2 cups	—
Diced tomatoes (cold topping)	4 gal + 2 cups	—
Shredded white cheese (cold topping)	¾ oz per serving	—

Directions

Pre-Preparation – One day before service

1. Thaw Chicken: Move frozen diced cooked chicken from the freezer to the cooler to thaw overnight.
2. CCP: Store at ≤41°F.
3. Cook & Crush Carrots: Cook frozen sliced carrots until tender. Drain completely and crush lightly—do not puree. Measure 1 gal + ¼ cup and store covered and labeled.
4. CCP: Store at ≤41°F.
5. Pre‑portion BBQ sauce, chicken stock, tomato paste, and diced tomatoes into labeled containers. Hold refrigerated until ready to build the sauce.
6. CCP: Store at ≤41°F.
7. Prep Cold Toppings: Portion shredded cabbage, diced tomatoes, and shredded white cheese into labeled hotel pans.
8. CCP: Store at ≤41°F.
9. Stage 100 Doritos® Walking Taco bags at the service line. Keep sealed until service.

Preparation – Day of service

1. Build the BBQ Chicken Mixture: In a large tilt skillet or steam‑jacketed kettle set to medium heat (approx. 300°F), combine BBQ sauce, unsalted chicken stock, diced tomatoes, and tomato paste. Stir until the tomato paste is fully incorporated.
2. Add thawed diced cooked chicken and crushed carrots. Stir gently to distribute evenly.
3. Bring mixture to a simmer and cook uncovered for 15–20 minutes, stirring every 5 minutes, until sauce thickens enough to coat chicken and hold its shape in the bag. Continue simmering in 5‑minute increments if needed.
4. Verify mixture reaches 165°F before transferring to hotel pans.
5. CCP: Hot hold at 135°F.

To Serve

1. Place 1 Doritos® Reduced Fat Nacho Walking Taco bag on a tray. Open the bag from the top side slit and tear across so it stands upright like a bowl.
2. Ladle ¾ cup hot BBQ chicken mixture into the open bag.
3. Top with ⅔ cup shredded cabbage, ⅔ cup diced tomatoes, and ¾ oz shredded white cheese.

Tips | Notes

• An alternative to the Walking Taco bag is to portion 1.5 oz of Doritos® Reduced Fat Nacho Cheese Tortilla Chips from Bulk 16 oz bag into boat and top accordingly.
• Texture Control: Never pre-build the nachos. Build at the moment of service only. The BBQ chicken mixture is saucy and will soften the Doritos® chips quickly if left to sit.
• Crushed carrots are invisible in the sauce and do not affect flavor or student acceptance. Do not skip this step; it adds vegetable bulk and crediting without any pushback at the line.
• Sauce consistency is critical for this recipe. The mixture should be thick enough to hold its shape in the bag without pooling. If it is too thin, it will run through the chips and soak the bag before the student finishes eating.
• This recipe has a simultaneous hot and cold food safety requirement. Verify your service line has a hot holding station for the BBQ chicken mixture and sufficient cold inserts for cabbage, tomatoes, and cheese before service begins.

Food Safety

• Cold Hold: 41°F or below (Cabbage, Diced Tomatoes, Cheese)
• Hot Hold: 135°F+ (BBQ Chicken Mixture)
• Process: Same Day (Process #2) – Simultaneous Hot and Cold Holding Required