Chicken Nachos with Mexican Rice

6.6oz serving provides 2oz M/MA, 1oz Whole Grain-Rich, 0.25 cups Red/Orange

Recipe Yield:
Chicken Nachos with Mexican Rice
Amount Item
1  gal Hot water (180°-190°F)
1  Bag Foothill Farms® Cheese Sauce Instant Mix (#088T)
5  lb Tortilla Chips, corn tri-cut bulk
9  lb 10 oz Chicken, diced 1/2"
2  Bags Foothill Farms® Salsa Seasoning Mix (#V425)
204  oz Tomatoes, diced, no salt added
  1. Cheese Sauce: Pour 1 gallon hot water (180°-190°F) into mixing bowl or container. Pour contents of pouch (30.0 oz) into water while vigorously stirring with a wire whisk or with a mixer on low speed. Continue stirring until mix is completely dissolved and cheese sauce is smooth. Cover and let stand 3-5 minutes. Stir before using.

  2. Chicken: Prepare chicken per package instructions.

  3. Salsa: Add contents of salsa mix package to one #10 can (102 oz.) of diced tomatoes (petite diced is preferred). Stir until well blended. Cover and let sit at room temperature for 30 minutes. Always stir prior to serving and store in refrigerator.

  4. To Assemble: Place 1 oz of whole grain tortilla chips in a paper boat. Top with 2 oz of chicken and 1/4 cup of cheese sauce. Two Tb of salsa may be served on top or on the side.

  5. See separate recipe for rice by doing a search for "Mexican Rice".