Products used in this recipe
Crunch Circuit Bowl
Yield: 23 Servings (bowls)
Yield: 23 Servings (bowls)
Load up a bowl with crispy Tater Squares™, juicy chicken and a bright peach salsa for a flavor combo that sparks big crunch, big color and big-time student approval.
Preparation Instructions:
Step 1
Thaw chicken and peaches overnight in the refrigerator.
Step 2
Preheat oven to 425°F.
Step 3
Place Tater Squares™ in a single layer on sheet pans sprayed with pan release. Bake at 425°F for 12-15 minutes until crisp and edges begin to brown.
Step 4
Prepare chicken fajita meat according to manufacturer's instructions.
Step 5
To prepare peach salsa, combine peaches, bell pepper, red onion, jalapenño, cilantro, lime juice and salt. Mix gently.
Step 6
To prepare chipotle ranch, whisk chipotles in adobo peppers and sauce and ranch dressing together in a bowl until well combined.
Step 7
To serve, assemble each bowl with #8 disher (1/2 cup) of Tater Squares™, 3.4 oz. fajita chicken, #8 disher (1/2 cup) romaine lettuce, #16 disher (1/4 cup) peach salsa, and 1/2 Tbsp. chipotle ranch.
Meal Components
2 oz. m/ma, 1/2 cup starchy vegetable, 1/4 cup dark green vegetable
