Jalapeño Popper Poutine

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  • Srv: 25
  • Cal: 851
  • By: Chris Lutgen
Jalapeño Popper Poutine
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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

Category

Appetizer | 2019 Winner

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.

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Diet

Appetizer

Directions

  1. 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.

    1. Put prepared filling in 4-inch hotel pan. Cover
      or wrap and cook at 300° until temperature
      reaches 165°, stirring often.

    2. Spread potato wedges in single layer on sheet
      pans and cook at 350° until browned and
      temperature reaches 165°, stirring frequently.

    3. 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.

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