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Buffalo Chicken Sliders

RECIPE DETAILS

Item ID: FS009

Batch Quantity: 100

Serving Size: 2

Serving Measure: SLIDERS

Serving Description: 1 SERVING = 2 (2 OZ) SLIDERS

Nutrition Link: 80139

Food Category: Sandwich recipes

HACCP: POULT

HACCP Process Category: SameDay

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS009

Batch Quantity: 100

Serving Size: 2

Serving Measure: SLIDERS

Serving Description: 1 SERVING = 2 (2 OZ) SLIDERS

Nutrition Link: 80139

Food Category: Sandwich recipes

HACCP: POULT

HACCP Process Category: SameDay

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe source: Boulder Valley School District Food Services
Chicken Strips: Pilgrim’s Pride #1330 FC CN Dark Meat Chicken Menu Strips with grill marks. 2.48 oz - 2 oz MMA

Preparation

Chop pepperoncinis if they are not already pre-chopped.
Drain and crumble feta if not purchased this way.
Mix all ingredients except slider buns.
Put 13 lbs. 4 oz. in each hotel pan.
Cover with parchment and foil. 1 pan = 13 lbs. 4 oz. (53 servings at 4 oz total per serving)

Serving

Reheat at 350 degrees for 15-20 min or until temp reaches 165 degrees.
Put 2 ounces or 1/4 cup of chicken mixture on slider bun. Serving = 2 sliders (2 oz each).


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2.5 Calories: 347.36
Dark Green: 0 Milk: 0 Sat. Fat: 5.68%
Red Orange: 0 Grains: 2 Sodium: 1361.64
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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