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Spring Chicken Veggie Taquitos*
50 and 100 (2 taquitos) servings
Crediting:
2 taquitos provides:
- ⅛ cup red/orange vegetable
- ⅛ starchy vegetable
- ¼ cup other vegetable
- 2.25 oz meat/meat alternate
- 2 oz eq grain
Ingredients
50 Servings
| 3 qt + ⅔ cup (5 lb 4 oz) Asparagus, ½ inch pieces |
| 1 gal + 2 qt + 1 cup (7 lb 3 oz) Chicken, diced, ½ inch, low sodium, 60/40 white/dark, frozen, thawed |
| 1 qt + 1 pt + ¼ cup (2 lb 4 ½ oz) Corn, whole kernel, frozen, thawed |
| 1 qt + 1 pt + ¼ cup (2 lb 2 oz) Bell pepper, red, fresh, diced |
| 1 qt + 1 pt + ¼ cup (3 lb 2 oz) Sour cream, fat-free |
| 1 Tablespoon + ⅛ teaspoon Paprika |
| 1 Tablespoon + ⅛ teaspoon Cumin |
| 1 Tablespoon + ⅛ teaspoon Chili Powder |
| 1 Tablespoon + ⅛ teaspoon Oregano |
| 1 Tablespoon + ⅛ teaspoon Garlic powder |
| 1 Tablespoon + ⅛ teaspoon Onion powder |
| 100 (6 lb 14 oz) Tortillas, whole grain, 6 inch |
100 Servings
| 1 gal + 2 qt + 1 ⅓ cups (10 lb 8 oz) Asparagus, ½ inch pieces |
| 3 gal + 1 pt (14 lb 6 oz) Chicken, diced, ½ inch, low sodium, 60/40 white/dark, frozen, thawed |
| 3 qt + ½ cup (4 lb 9 oz) Corn, whole kernel, frozen, thawed |
| 3 qt + ½ cup (4 lb 4 oz) Bell pepper, red, fresh, diced |
| 3 qt + ½ cup (6 lb 4 oz) Sour cream, fat-free |
| 2 Tablespoons + ¼ teaspoon Paprika |
| 2 Tablesppons + ¼ teaspoon Cumin |
| 2 Tablespoons + ¼ teaspoon Chili Powder |
| 2 Tablesppons + ¼ teaspoon Oregano |
| 2 Tablesppons + ¼ teaspoon Garlic powder |
| 2 Tablespoons + ¼ teaspoon Onion powder |
| 200 (13 lb 12 oz) Tortillas, whole grain, 6 inch |
Spring Chicken Veggie Taquitos* Directions
- Blanch asparagus by submerging in boiling water for 3-5 minutes depending on thickness, until al dente. Immediately remove and place into ice bath to stop cooking process. Drain and remove excess water.
- Pre-heat oven to 350°F.
- Combine chicken, asparagus, corn, red bell pepper, sour cream, paprika, cumin, chili powder, oregano, garlic powder, and onion powder in a bowl.
- Lay tortillas flat onto a clean work surface. Scoop ⅓ cup of mixture onto each tortilla using a #12 scoop. Roll each tortilla and place on a full size sheet tray, seam side down. Place 36 per tray.
- Bake at 350°F for 15 minutes or until internal temperature measure 165°F for at least 15 seconds.
- Hot hold at 135°F for serving.
- Serving: 2 taquitos
- Process #3: Complex Food Preparation
Notes
Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development.
(Lebanon School District)
*This recipe was not submitted to USDA.
This project was funded using U. S. Department of Agriculture grant funds.
This institution is an equal opportunity provider.
