Recipes from JTM - Cincinnati News, FOX19-WXIX TV

Recipes from JTM

Queso Fiesta Mac and Cheese

JTM Product(s) Required

75150 - Queso Blanco Sauce

Ingredients

16 oz Enriched pasta noodles

24 oz Hot water

2.5 lbs JTM Queso blanco sauce (thawed)

8 oz Diced Ham

4 oz Diced Red & Green Bell Peppers

1 bun Green Onions/Sweet onions

4 oz Shredded Cheese Blend

4 oz Buttered Bread crumbs

Preheat convection oven to 300 degrees.

Lighlty spray bottom and sides of Stainless hotel pan with oil.

Cut open thawed bag of JTM Queso Blanco Cheese Sauce and place in the center of pan.

Add hot water to pan and blend ingredients using a wire whip.

Add dry pasta to mixture and blend using rubber spatula.

Cover pan with foil and transfer to preheated oven.

Bake at 300 degrees for 1 hour.

NOTE: For best results, remove pan from oven at 30 minutes and stir with rubber spatula.

Combine diced ham and bell peppers evenly with mac n cheese.

Replace foil and bake for an additional 30 minutes.

Remove from oven and blend green onions.

Sprinkle cheese blend and bread crumbs evenly over the casserole and bake for an additional 5 minutes uncovered.

Optional garnish:

Fresh diced tomatoes
Diced jalapenos
Diced roasted peppers

 
Southwest layered salad

JTM Product(s) Required

42250 - Shredded Chicken Taco Filling (Low Fat)

73020 - Poco Enchilada Sauce

Ingredients

3oz Tortilla Chips (crushed)

2 # JTM Shredded Chicken Taco

8 oz JTM Poco Enchilada Sauce

8 oz Shredded Cheddar Cheese

8 oz Shredded Mozzarella

12 oz Shredded Lettuce/Salad mix

8 oz Ranch Dressing

8 oz Diced Tomatoes

8 oz Black Beans/Pinto beans (drained)

Assemble Salad:

yield = 4 - 2" full pan inserts

Recipe for 1 pan

1. Open bag of tortilla chips and place in a full size pan, with the palm of your hand smash the chips until broken

2. Portion JTM Chicken Taco meat over broken chips

3. Ladle Poco Enchilada Sauce evenly over Chicken Taco meat

4. Sprinkle 1/2 of each of the shredded cheeses over Poco sauce

5. Sprinkle the drained beans evenly over the chicken & cheese mixture

6. Spread the 12oz Shredded lettuce evenly over the cheese and chicken.

7. Drizzle the Ranch Dressing evenly over lettuce

8. Sprinkle remainder of the shredded cheese over the salad.

9. Top with freshly diced tomatoes and 3 oz jalapenos(if desired)

NOTE: PLEASE THAW (Between 38-41F) & HEAT SHREDDED CHICKEN TACO, THEN LET COOL DOWN PRIOR TO PORTIONING ON SALAD. NOTE: Thaw (Between 38-41F)

JTM Chicken Taco before portioning on salad

Additional garnish ideas;

Tortilla strips, Crushed Tortilla chips, Sliced olives, Roasted peppers

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