Featured Maple Leaf Product: Maple Leaf Crispy Chicken Breast Burger, par-fried, 90 g (#64224)
Open Faced Southwestern Chicken Burger
Recipe Information
Yield
25 Servings
Portion Size
1 each (157 g/5.5 oz)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Burger, Brd, 90 g each | 25 each (2.250kg) | 25 each (4 lbs 15 oz) |
| Black Beans, canned, rinsed & drained | 750 g | 1 lb 10.5 oz |
| Sauce, Salsa, Mild | 500 ml | 2 cups |
| Cheese, Tex-Mex Blend | 375 g | 13.2 oz |
| Cilantro, fresh, chopped | 5 g | 1 tsp |
Method
- Preheat convection oven to 325'F/165'C.
- Place frozen parfried chicken burgers on parchment-lined baking sheet. Bake for ~20 minutes; turn after 10 minutes to ensure even browning on all sides and cooked. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Remove from oven.
- Rinse black beans and drain. In a small bowl, mix black beans and salsa together. Set aside.
- When chicken burgers are cooked, top each burger with 30 mls/1 oz of the salsa black bean mixture. Top the salsa/black bean mixture with 30 ml/15 g texmex cheese. Return chicken burgers to the oven and heat for ~5 minutes until the cheese is melted. Hold at >140'F/60'C until service.
- At point of service, garnish with chopped fresh cilantro.
Suggested Accompaniments
Serve with a tossed green salad and mexican black bean rice blend (sides not included in the nutritional information).
Nutritional Information
per 1 each (157 g/5.5 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 340 kcal |
| Protein | 19 g |
| Carbohydrates | 21 g |
| Total Fat | 21 g |
| Trans Fats | 0.16 g |
| Saturated Fats | 7 g |
| Total Sugars | 1 g |
| Total Dietary Fiber | 2 g |
| Calcium | 150 mg |
| Potassium | 250 mg |
| Sodium | 1060 mg |
| Iron | 3 mg |
| Vitamin A | 46.57 RE |
| Vitamin C | 0.05 mg |
| Calories from Protein | 21% |