Crispy Buffalo Chicken Walking Tacos

BUFFALO CHICKEN NACHOS WITH RF CRISPY ROUNDS TC

Cook Time

15

Minutes

Prep Time

30

Minutes

Total Time

45

Minutes

Yield (Serves)

100

Servings

Description

This entrée delivers the bold buffalo flavor students actively seek while giving districts a fast, efficient build that keeps service lines moving. Its branded components boost recognition and participation, and the streamlined assembly reduces labor pressure during peak meal periods. Using Walking Taco Tostitos® Reduced Fat Crispy Rounds provides built in packaging that protects budgets and eliminates extra prep, making this a smart, high appeal addition to any K-12 menu cycle

 
Nutrition
Per Serving
 
Calories430
Saturated Fat 6g
Sodium 999mg
Added Sugar 0g

1 serving = 1 bag chips + 3 buffalo chicken bites (1 oz. eq M/MA) + 3 oz. ranch queso (1 oz. eq M/MA)

Meal Contribution

  • 2 oz. Eq M/MA
  • 2 oz. Eq Grain

Ingredients


Ingredients

Measure

Weight
Chicken, chunks, breaded precooked, frozen — 11 lb. 4 oz.
 Green onions 42 each 2 lbs.
Buffalo wing sauce  2 quarts 64 oz.
 White queso cheese sauce, bagged  — 18 lb. 12oz.
 Dry ranch seasoning   4 oz.
Walking Taco, Tostitos Reduced Fat Crispy Round Tortilla Chips

100 bags

1.4 oz. bags
Topping bar (shredded romaine, diced tomatoes, chopped cilantro, pickled red onion, jalapeños) As needed —

Directions

Pre-Preparation – One day before service

  1. Arrange frozen chicken in a single layer on parchment-lined sheet pans. Return pans to freezer until service day.
  2. Rinse green onions under cold running water.
  3. Using a chef knife, trim and discard the root end. Line up onions and cut straight across making small rings.
  4. Store chopped green onions covered, labeled, and dated in the cooler until needed.
  5. Prepare topping bar options and place in 2 or 4-inch skinny pans for students to customize using a self-serve topping bar.
    6. CCP: Store green onions and topping bar options at 41°F.

Preparation – Day of service

  1. Bake chicken at 350°F for 12–16 minutes, or until hot, crisp, and reaching 165°F for 15 seconds.
  2. CCP: Cook chicken to 165°F.
  3. While the chicken is baking, place the buffalo wing sauce in a large bowl.
  4. Remove the chicken from oven and gently toss in sauce until evenly coated.
  5. Transfer to 2 or 4-inch hotel pans and hot hold, uncovered, for service.
  6. CCP: Hot hold at 135°F.
  7. Ranch Queso: Heat bagged queso in steamer or steam-jacketed kettle for 17–20 minutes, until it reaches 165°F for 15 seconds.
  8. Transfer to a 2 or 4-inch hotel pan and whisk in ranch seasoning. Thin with hot water as needed for drizzle consistency.
  9. Hot hold the ranch queso, covered, until needed.
  10. CCP: Hot hold at 135°F.
  11. For fast service, students grab a bag of Walking Taco Tostitos® Reduced Fat Crispy Round Tortilla Chips and tear it open as the enter the line. Portion 3 oz of the ranch queso (or 1 oz. Eq M/MA, depending on CN label) into a serving bowl. Top with 3 chicken bites (or 1 oz. Eq M/MA, depending on CN label). Hand off to student and direct to topping bar for entrée customization options.

Tips | Notes

  • • Sauce chicken in small batches to maintain crispness.
  • • Keep queso covered to prevent skin formation.
  • • The queso will gradually thicken throughout service. Thin with hot water to maintain smooth, pourable texture, if needed.

Food Safety

  • Cold Hold: ≤41°F (Toppings)
  • Hot Hold: 135°F+ (Chicken and Queso)
  • Process: Same Day (Process #2)