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Description Recipe by: Loudoun County Public Schools
Note: This recipe has been revised by Chef Cyndie Story & the K-12 Culinary Team to reflect current contribution and nutrition requirements.
Operator Notes: "We tried this in all of our high schools! The buffalo chicken tots that were a HUGE success with students. A buffalo sauce drizzle and celery top it off perfectly." 1 serving provides 2 oz eq Meat/Meat Alternate; 1/2 c Starchy Vegetable Serving Size: K-8: 7/8 c 9-12: 7/8 c 1 Serving Provides: K-8: 2 oz eq M/MA; 1/2 c starchy V 9-12: 2 oz eq M/MA; 1/2 c starchy V Yield: K-8: 25 servings 9-12: 25 servings Ingredients Buffalo Chicken Tot Bake 2 lbs & 8 oz chicken, cooked, diced 1 1/4 c buffalo-style sauce 1 tablespoon garlic powder 8 oz cheese, cheddar, shredded 8 oz cheese, mozzarella, shredded 3 lbs 15 oz potato rounds, reduced sodium 2 tablespoons cilantro, chopped (optional) 1/4 cup hot chili sauce, Sriracha Preparation
Prep Time: 30min | Cook Time: 30min
Thaw diced chicken in the refrigerator. CCP: Hold at 41°F or below. Preheat oven to 350°F. Spray full size sheet pan with pan release. Place one 5 lb. bag of frozen potato rounds on each prepared pan. Bake potato rounds according to manufacturer’s instructions. CCP: Cook to a minimum internal temperature of 135°F. Place baked potato rounds in 2-inch full size steamtable pan and hold until service. CCP: Hold and serve at 135°F or above. In a large bowl, combine buffalo sauce and granulated garlic. Add diced chicken and coat thoroughly. Add shredded mozzarella and cheddar cheese to spicy chicken mixture and toss to coat thoroughly. Spray 2-inch steamtable pan with pan release. Add chicken and cheese mixture. Cover with foil (spray foil with pan release to prevent cheese from sticking). Bake at 350°F until heated through and cheese has melted – hold for service. CCP: Cook to a minimum internal temperature of 135°F. CCP: Hold and serve at 135°F or above. Rinse fresh cilantro under running water. Using a chef’s knife, chop leaves into small pieces. Hold refrigerated until service. For service, place hot chicken and cheese mixture on serving line with pan of potatoes to the right. Using a packed no. 10 disher, place 2.8 oz scoop of chicken and cheese on tray or serving container. Top with ½ c of potato rounds using 4 oz spoodle – approximately 9 rounds. Garnish serving with ~¼ tsp chopped cilantro and lightly drizzle with hot chili sauce. Serve with ½ c celery sticks for added appeal. Nutrition Calories207 Fat9g Sodium813mg Cholesterol47 Vitamin C1mg Carbohydrates15g Fiber1g Protein15g Iron1 mg Vitamin A488 IU Potatoes USA Disclaimer
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