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.
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.