GRILLED CHICKEN TACOS WITH CHILI MOLE
Yield Portion Size
1-3/4 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
|
1/4 cup |
Green mole base
|
1/2 cup |
Water
|
1-1/2 cups |
Vegetable Oil
|
9 lbs |
Chicken thighs, boneless, skinless
|
1 cup |
Sazon seasoning
|
2-1/4 lbs |
Panela cheese, cut into 1/4- inch slices
|
72 ea |
Corn tortillas, 6"
|
1-1/2 cups |
Fresh cilantro, trimmed
|
4-1/2 cups |
Haas avocado, seeded, 1/2-inch diced
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 306 mg | 31% |
Carbohydrate | 35 g | 12% |
Cholesterol | 195 mg | 65% |
Total Fat | 40 g | 62% |
Iron | 3 mg | 14% |
Potassium | 603 mg | 0% |
Calories | 677 kcal | 34% |
Sodium | 946 mg | 39% |
Protein | 45 g | 90% |
Polyunsaturated Fat | 11 g | 56% |
Saturated Fat | 12 g | 60% |
Sugars | 1 g | 0% |
Dietary Fiber | 6 g | 25% |
Vitamin C | 3 mg | 5% |
Vitamin A | 620 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make GREEN CHILI MOLE SAUCE: In a 2-quart pot, combine all ingredients and simmer over medium-low heat for 12 to 15 minutes, or until sauce is slightly thickened.
-
Step 2
To make ONE PORTION: Ladle 1 tablespoon oil onto 400°F flat top grill. Add 6 ounces chicken; season with 2 teaspoons Sazon seasoning. Cook chicken for 7 to 9 minutes, or until chicken reaches an internal temperature of 165°F; chop chicken up as it cooks.
-
Step 3
Cover chopped chicken with 1 tablespoon mole sauce and toss to coat; remove chicken from grill.
-
Step 4
Place three slices of Panela cheese on grill and cook for 30 seconds to 1 minute, or until cheese is browned on one side.
-
Step 5
Toast 3 tortillas on grill for 1 to 2 minutes per side.
-
Step 6
Top 1 tortilla with 2 ounces chicken, 1 slice of cheese, 1 teaspoon chopped cilantro and 1 tablespoon avocado.
-
Step 7
Serve 3 tacos for one serving.
-
Step 8
CHEF'S NOTE: Pair with a side of chimichurri sauce.
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