RECIPE DETAILS
Item ID: 1801526
Serving Size: 2 Sliders
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Chicken
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1801526
Serving Size: 2 Sliders
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Chicken
Allergens: Milk, Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Prepare the Buffalo Sauce by mixing together the hot sauce, apple cider vinegar and cayenne pepper. Set aside.
- Chop hot cherry peppers, if not already pre-chopped.
- Drain and crumble the feta if not purchased crumbled.
- Preheat oven to 350°F if preparing and serving onsite the same day.
Preparation
- Mix together the homemade buffalo sauce, chopped hot cherry peppers, crumbled feta, and chicken.
- Weigh out 13 lbs 4 oz per hotel pan.
- If serving onsite, same day: Heat in 350°F oven for 15–20 minutes or until internal temperature reaches 165°F.
-
If preparing ahead or sending to site kitchens: Cover with parchment and foil, label, and store per HACCP guidelines.
a. Reheating Instructions: Reheat at 350°F for 15–20 minutes or until internal temperature reaches 165°F.
Serving
Assembly: Portion 1/4 cup (2 oz.) of chicken mixture onto each slider bun. Serving size: 2 Sliders *Note on Allergens: some Slider Buns have Soy, please be sure to check labels and adjust accordingly. Recipe source: Boulder Valley School District Food Services We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 337.63 kcal |
| Total Fat | 10.38 gm |
| Saturated Fat | 2.84 gm |
| Trans Fat | 0.04* gm |
| Sodium | 1,163.89 mg |
| Carbohydrates | 30.45 gm |
| Fiber | 2.11 gm |
| Sugars | 2.09 gm |
| Added Sugars | 2.00* gm |
