Angela MiaRosarita

Yield: 24 portions
Portion Size: 1-1/4 cups

Angela Miaź Whole Peeled Tomatoes27000 38018 9 cups
Rosaritaź Diced Green Chiles44300 107641-1/2 cups
Kosher salt 1 tbsp
Toasted cumin, ground 3 tbsp
Angela Miaź Fire Roasted Diced Tomatoes27000 380691-1/2 cups
Tortilla chips 24 cups
Roasted chicken, shredded 12 cups
Chorizo sausage, cooked, crumbled 1-1/2 cups
Fresh corn, cut from ear 1-1/2 cups
Romaine lettuce, shredded 6 cups
Queso fresco, crumbled 3 cups
Eggs, prepared sunny side up 24 ea


  1. Make SALSA: In batches, combine whole peeled tomatoes and green chiles in a blender; puree until smooth. Add salt, cumin and fire roasted diced tomatoes.
  2. To Make One Serving: Place 1 cup tortilla chips and 1/2 cup salsa in saute pan, and bring to simmer. Toss to coat, then remove tortillas to a serving platter. Toss 1/2 cup of shredded chicken, 1 tablespoon of chorizo and 1 tablespoon of corn in the remaining hot salsa; warm over medium-high heat.
  3. Top tortilla chips with hot chicken mixture and garnish with 1/4 cup lettuce, 2 tablespoons of crumbled queso fresco and 1 egg cooked sunny side up.
  4. Chef's Note: For added authenticity, make your own tortilla chips by cutting corn tortillas in eighths and frying in a 350°F fryer for 2 minutes.
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