Spicy Sweet Orange Chicken Crunch Walking Taco With Doritos® Walking Taco Reduced Fat Spicy Sweet Chili Tortilla Chips

Description

This recipe is built for speed-scratch efficiency, using prepared chicken, shelf-stable sauces, and frozen fruit components to eliminate scratch sauce prep and labor-heavy produce work. The sweet and spicy grain base paired with global-inspired toppings creates a branded, high-appeal entrée that boosts participation while minimizing labor, equipment, and production steps.

 

1 serving = 1 bag of chips + 5 chicken bites + 1 oz. crema + ¼ cup pico

Meal Contribution

• 2 oz. Eq M/MA
• 2 oz. Eq Grain
• ⅛ Cup Veg
• ⅛ Cup Fruit

   

Ingredients

Ingredients	Measure	Weight
Chicken, chunks, breaded, precooked, frozen	—	27 lb
Doritos® Reduced Fat Spicy Sweet Chili Walking Taco bags (1.4 oz each)	100 bags	—
Orange sauce, bottled (low-sodium)	1 gal	—
Sambal oelek	3/4 cup	—
Citrus-ginger queso crema (sub-recipe)	3 qt + 1 cup	—
Pineapple pico de gallo (sub-recipe)	1.5 gal pico + 1 - #10 can pineapple	—

Directions

Pre-Preparation – One day before service

1. Place frozen chicken, in an even layer, on parchment lined sheet pans.
2. Return to the freezer until day of service.

Preparation – Day of service

1. Orange-Sambal Chicken: Bake chicken at 350°F until hot and crisp (approx. 12-16 mins).
2. While the chicken is baking, whisk the orange sauce and sambal oelek in a large bowl.
3. CCP: Cook chicken to 135°F.
4. Remove the chicken from the oven and gently toss in sauce until evenly coated.
5. Place in 2-4 inch hotel pans and hot hold, uncovered, until service.
6. CCP: Hot hold at 135°F.
7. Citrus-Ginger Queso Crema: Prepare according to the sub-recipe.
8. Place the Queso Crema in 4 inch skinny pans and hot hold, covered, until service.
9. CCP: Hot hold at 135°F.
10. Pineapple Pico De Gallo: Prepare according to the sub-recipe.
11. Place the Pineapple Pico De Gallo in 4 inch skinny pans and cold hold, covered, until service.
12. CCP: Store at ≤41°F.
13. To serve: Students grab a bag of Doritos® Walking Taco Reduced Fat Spicy Sweet Chili tortilla chips as they enter the line and tear it open. Alternatively, pre-tear walking taco bags and arrange on a rack for speed of service. Portion 5 chicken bites into walking taco. Drizzle with 1 oz. (2 tbsp) of Citrus-Ginger Queso Crema and top with ¼ cup (2 oz.) of Pineapple Pico De Gallo.

Food Safety

Cold Hold: ≤41°F (Pineapple Pico De Gallo)

Hot Hold: 135°F (Chicken and queso)

Process: Same Day (Process #2)

Sub-Recipes

Citrus-Ginger Queso Crema

• Ingredients: 3 qt white queso (bagged), ½ cup orange juice, ¼ cup lime juice, 1 tbsp ground ginger.
• Instructions: Heat queso in a steamer (approx. 15-20 mins) until it reaches 135°F for 15 seconds. Carefully pour cheese sauce in a mixing bowl.
• Whisk in juices and ginger. If the cheese sauce thickens during service, thin by whisking in hot water.
• Yield: Approx. 100 servings (1 oz each).

Pineapple Pico De Gallo

• Ingredients: 1.5 gal prepared pico de gallo, 1 - #10 can pineapple tidbits (drained).
• Instructions: Fold drained pineapple into the prepared pico. Chill until service.
• Yield: Approx. 100 servings (¼ cup each - provides ⅛ cup fruit and ⅛ cup veg).