Grilled Chicken Sandwich with Poblano Crema and a Side of Southwest Black Bean Relish

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Mexican
Serves: 
38

Poblano Crema, made with MINOR’S® Fire Roasted Poblano Flavor Concentrate, kicks up the flavor on a tropical-inspired grilled chicken sandwich. Served with the tangy spice of Southwest Black Bean Relish.

Ingredients

19 oz Olive oil
9.5 oz Minor’s® Red Chile Adobo Flavor Concentrate Gluten Free (6x13.6oz)
38 pieces Chicken breast fillet, without skin, boneless
12.5 oz Sour cream
4 oz Mayonnaise
1 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
1 oz Lime juice, fresh
38 slices Baguette, Brioche buns, grilled, hot
38 slices Monterey Jack cheese
38 slices Pineapple, grilled, hot
76 slices Bacon, cooked
38 leaves Lettuce

Steps

  1. In a bowl, whisk together the oil and Red Chile Adobe Flavor Concentrate. Thoroughly cover the chicken breasts in the adobo marinade. Marinate for at least 1 hour.
  2. In a mixing bowl, combine the sour cream, mayonnaise, Fire Roasted Poblano Flavor Concentrate and lime juice. Season to taste and reserve.
  3. Once the chicken has been marinated, grill over medium high heat. Cook to 165°F.
  4. To assemble, spread 1-1/2 tsp of the poblano cream on the bottom bun. Top in order with: 1 slice of cheese, 1 grilled chicken breast, 1 pineapple slice, 2 slices of bacon and 1 lettuce leaf.
  5. Drizzle 1-1/2 tsp of poblano cream over the top of the lettuce and top with other half of bun.

Additional Tips

Additional Tips

Serve with a side of black bean relish.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources