Jalapeño Popper Poutine

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.