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
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