Jalapeño Popper Poutine
2019 Recipe Contest Winners
Ingredients
- 25 oz. Jalapeño Cheese Filling (recipe below)
- 12 lbs. 8 oz. potato wedges, frozen, precooked
- 4 lbs. 11 oz. chicken, shredded
- 12 1/2 oz. sour cream, fat free
- 1/2 cup + 1 Tbsp. onions, green, including tops, chopped
Directions
Jalapeño Cheese Filling
Combine in mixer bowl 4 3/4 oz. sliced jalapeño
peppers, 9 oz. light cream cheese, 7 1/2 oz.
feather-shred mild Cheddar cheese and 7 1/2 oz.
USDA shredded Mozzarella. Mix on low until
jalapeños are blended in. Mix on medium until
evenly mixed.- Put prepared filling in 4-inch hotel pan. Cover
or wrap and cook at 300° until temperature
reaches 165°, stirring often. - Spread potato wedges in single layer on sheet
pans and cook at 350° until browned and
temperature reaches 165°, stirring frequently. - Place chicken in hotel pan and cover or wrap
and heat at 350° until temperature reaches 165°.
Assembly: In #2 paper boat, portion 1 cup potato wedges. Top with 3 oz. chicken, 2 oz. Jalapeño Cheese Filling, 1/2 oz. sour cream, and 1 Tbsp. green onions.
- Put prepared filling in 4-inch hotel pan. Cover
Nutrition Facts
Calories 851.
Total fat 20.44 g.
Saturated fat 9.19 g.
Cholesterol 97.95 mg.
Sodium 987.46 mg.
Carbohydrates 122.25 g.
Dietary fiber 8.92 g.
Sugars 7.40 g.
Protein 47.71 g.
Vitamin A 623.07 IU.
Vitamin C 57.29 mg.
Calcium 248.63 mg.
Iron 7.35 mg.
21.62% calories from Total fat.
9.72% calories from Saturated fat.
57.45% calories from Carbohydrates.
22.42% calories from Protein.
