Jalapeño Popper Poutine

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

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

  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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