Fiery Orange Chicken Nachos

DAY PRIOR TO SERVICE:

1. Citrus‑Ginger Queso Crema: Zest and juice oranges and limes following recipe.
2. Pineapple Pico de Gallo: Prepare per recipe. Store in 4‑inch skinny pans, covered, labeled, and dated.

Hold at 41°F or below.

DAY OF SERVICE:

1. Spray perforated sheet pans with pan spray and place frozen breaded chicken pieces in a single layer.

The perforations allow for greater airflow which results in crisper crusts on the breaded chicken.

2. Bake at 350°F for 11–13 minutes until hot and crisp. Hot hold, uncovered.

Cook to 135°F or higher. Commercially processed, ready-to-eat food that will be hot held for service must reach a minimum internal temperature of 135°F or higher.

Hold at 135°F or above.

3. Citrus-Ginger Queso Crema: Heat bagged queso per recipe. Hot hold and mix with ginger, citrus juice, and zest as needed.

Do not pre‑mix all queso. Mix only what is needed for 90 minutes of service to maintain flavor, color, and texture.

The bagged queso will hold well and does not need to be batch cooked throughout service. Hot hold and mix with cumin, lime juice and zest, as needed. See notes below.

4. Shortly before service, add orange sauce and sambal to a large mixing bowl. Whisk to combine. Add the chicken and toss to fully coat. Hot hold, uncovered.

Hold at 135°F or above.

5. Final Mixing: Shortly before service, mix the first batch of Citrus-Ginger Queso Crema. Transfer to 4‑inch skinny pans and hot hold, covered.

If sauce thickens, whisk in hot water to restore drizzle consistency.

Hold at 135°F or above.

6. Serving: 2-ounces chips, 5 glazed chicken bites, 1-ounce crema, 1-ounce pico
7. To Assemble: Place 2-ounces Tortilla Chips on tray or in paper lined boat. Portion 5 glazed Chicken bites over chips.

Measure 2 ounces of tortilla chips to determine the quantity required for each serving. According to various sources, 2 ounces is approximately equivalent to 20 to 30 chips, depending on their size.

8. Drizzle 2 tablespoons Citrus-Ginger Queso Crema in a "Z" pattern over the chicken. Finish with 1-ounce of the Pineapple Pico de Gallo sprinkled on top.