Chicken Burrito

Central Valley Harvest Bake

Servings: 25

Ingredient

Fresh butternut squash (or other in season squash), peeled, cubed ½” Extra virgin olive oil Fresh red onions, diced Fresh jalapeno peppers, finely diced Fresh red bell peppers, diced Red quinoa, dry Water Canned low-sodium black beans, drained, rinsed OR Dry black beans, cooked Fresh oregano, chopped Sweetened applesauce Kosher salt Fresh lime juice (optional) Low-fat granola, no fruit

Weight or Measure

5 lb 4 oz or 1 gal ¼ qt

2 ½ tbsp 4 oz or ¾ cup 3 tbsp 4 ¼ oz or ¾ cup 1 oz or 1/8 cup 3/8 cup 8 ½ oz or 1 cup (for either)

¼ cup 1 tbsp 12 ½ oz or 1 1/3 cups 1 tsp 1/8 cup 8 oz or 2 ¼ cups

Instructions:

1. Toss squash in half of oil reserving the other half for step 3. Transfer to a sheet pan (18”x 26”x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 2. Roast uncovered until lightly brown around the edges. For conventional oven, cook at 350 °F for 30 minutes. For convection oven, cook at 350 °F for 22 minutes. • Critical Control Point: Hold at 135 °F or higher. 3. Toss onions, jalapeno peppers, and red peppers with remaining oil. 4. Line a sheet pan (9”x 13”x 1”) with aluminum foil or a nonstick pan liner. Spread vegetable mixture on sheet pan. 5. Roast in conventional oven at 350 °F for 15 minutes, and at 350 °F for 10 minutes in convection oven. Check mixture after 10 minutes. Cook vegetables until they soften and turn brown around the edges. DO NOT OVERCOOK. Remove from oven. • Critical Control Point: Hold at 135 °F or higher. 6. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. 7. Combine quinoa and water in a covered saucepan and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. 8. Combine squash, black beans, quinoa, and oregano. 9. Mix in applesauce, salt, and optional lime juice. 10. Fold in onion and pepper mixture.

11. Lightly coat steam table pan (12”x 20”x 2 ½”) with pan release spray. Pour mixture into pan, pressing to gently to pack. For 25 servings, use 1 pan. 12. Sprinkle granola evenly over the top. 13. Bake until heated through and granola is lightly browned. For conventional oven, bake at 350 °F for 30 minutes. For convection oven, bake at 350 °F for 22 minutes. • Critical Control Point: Heat for 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 14. Portion with No. 8 scoop (½ cup).

CACFP Guidelines:

½ cup (No. 8 scoop) provides: ½ cup vegetable and ¼ oz equivalent grains.

Marketing Guide:

Butternut squash: 6 lb 4 oz Red onions: 5 oz Jalapeno peppers: 1 oz Red bell peppers: 5.5 oz Dry black beans: 4.25 oz

Tip: Complements grilled chicken or roasted turkey nicely!

Chicken Burrito

Servings: 25

Ingredient Weight or Measure

Water 2 ½ cups

Brown rice, long-grain, regular, dry 12.5 oz or 1 ¾ cups

Fresh cilantro, finely diced

¼ cup Frozen, cooked diced chicken, thawed, ½” 1 lb 11 oz or 1 qt 2 ¼ cups Canned no-salt-added pinto beans, drained, rinsed OR Dry pinto beans, cooked 1 lb 10 oz or 3 cups (for either) Low-fat cheddar cheese, shredded 12 oz or 3 cups Ground oregano ½ tsp Ground cumin ¾ tsp Canned low-sodium salsa 1 lb 13 oz or 3 ¼ cups Whole grain tortillas, 8” (1.5 oz each) 25 each

Instructions:

1. Boil water. 2. Place brown rice in a steam table pan (12″ x 10″ x 2 ½”). Pour boiling water over brown rice.

Stir. Cover pan tightly. For 25 servings, use 1 pan. 3. Bake in conventional oven at 350 °F for 40 minutes or in convection oven at 325 °F for 40 minutes. 4. Remove cooked rice from oven and let stand covered for 5 mins. Fold in cilantro. Set aside. 5. Combine chicken, beans, cheese, oregano, cumin, and salsa in a large bowl. Stir well. • Yields: For 25 servings, about 3 qt (about 5 lb 12 oz). 6. Assembly: using a No. 30 scoop (1/8 cup), spread rice on center of tortilla. 7. Using a No. 8 scoop (1/2 cup) place chicken mixture on top of rice. 8. Roll in the form of a burrito and seal. 9. Place burritos seam side down on steam table pan (12″ x 20″ x 2¹⁄2″) lined with parchment paper. For 25 servings, use 1 pan. 10. Cover and bake in conventional or convection oven at 350 °F for 10 minutes. • Critical Control Point: Heat to 165 °F for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 11. Serve 1 burrito.

CACFP Guidelines:

1 burrito provides: Legume as Meat Alternate: 2 oz equivalent meat/meat alternate, 1/8 cup vegetable, and 1.75 oz equivalent grains. OR Legume as Vegetable: 1.5 oz equivalent meat/meat alternate, 1/4 cup vegetable, and 1.75 oz equivalent grains.