Butter Chicken Poutine
Yields: 1 bowl
Ingredients:
2oz Makhni Butter Masala Sauce - SFR by Passport Global Flavors
2oz Queso Blanco Sauce
1tsp Fresh Parsley, chopped
1c McCain, skin-on, seasonsed french fries
4 pieces grilled chicken bites, seasonsed, fully cooked, Gold Creek
1/2 tsp Mr. Frank's Garden Sriracha Seasoning
Preparation:
- Thaw chicken one day in advance under refrigeration.
- Thoroughly wash and chop produce.
- Preheat oven to 425 degrees.
- Place frozen fries in a single layer on a shallow baking pan. Bake 8 to 10 minutes.
- Place Queso Cheese in steamer, cook for 15-20 minutes. Critical ControlPoint: Heat to 145°F for 15 seconds.
- Combine Diced Chicken and Butter Masala Sauce in pan, cover with foil, and bake for12-15 minutes. Critical Control Point: Heat to 165°F for 15seconds.
- Transfer Butter Chicken mixture to hot holding cabinet.
- To serve, place 1/2 cup of fries in bowl, add one ounce of queso cheese on top of fries,3 oz spoodle of Butter Chicken mixture, garnish with parsley and 1/4 teaspoon of Mr.Franks Kitchen Garden Sriracha Seasoning.
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*The recipe displayed on this page is an abridged version intended for informational purposes only. Please refer to the full downloadable recipe for complete preparation instructions, serving sizes, yield information, ingredient quantities, production notes, and any additional details required for successful K-12 food service execution.
In This Recipe
Mr. Frank's Kitchen Garden Sriracha Seasoning
