GARDEIN® CHICK'N MILANESE TORTA
Yield Portion Size
15 | |
15 oz | |
5 ea | |
1 |
Red onion, divided
|
1 cup |
Red wine vinegar
|
1/2 cup |
Water
|
1-1/2 tsp |
Kosher salt, divided
|
1/2 tsp |
Granulated sugar
|
5 |
Fresh tomatillos, peeled, cut in half
|
1/2 |
Jalapeno pepper
|
1 tbsp |
Vegetable oil
|
2 |
Limes, jiuced
|
1/4 cup |
Fresh cilantro
|
1/2 |
Avocado, pitted, peeled,
|
12 oz |
Pickled jalapeno pepper slices
|
4 cups |
Shredded napa cabbage
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 191 mg | 19% |
Carbohydrate | 435 g | 145% |
Cholesterol | 0 mg | 0% |
Total Fat | 120 g | 184% |
Iron | 28 mg | 155% |
Potassium | 2253 mg | 0% |
Calories | 3348 kcal | 167% |
Sodium | 11297 mg | 471% |
Protein | 148 g | 296% |
Polyunsaturated Fat | 7 g | 34% |
Saturated Fat | 8 g | 38% |
Sugars | 42 g | 4% |
Vitamin C | 102 mg | 170% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat broiler to high.
-
Step 2
Thinly julienne cut ½ of the red onion. Reserve the other half.
-
Step 3
In a small saucepot, combine the red wine vinegar, water, salt and sugar. Bring to a light simmer.
-
Step 4
In a small bowl, pour the red wine vinegar mixture over the thinly sliced onions. Reserve at room temperature, until cool.
-
Step 5
Rough chop the remaining half of the red onion, into large pieces.
-
Step 6
Line a half sheet pan with aluminum foil. Place the chopped red onion, tomatillos and jalapeño in a single layer and drizzle with vegetable oil. Broil until completely charred, flipping the vegetables to char both sides; about 3 minutes per side
-
Step 7
Transfer the broiled vegetables into a blender. Along with the lime juice, cilantro, salt, and avocado. Blend until completely smooth. Reserve the tomatillo salsa. In a food processor, lightly chop the pickled jalapeños into uniform small dice.
-
Step 8
Preheat oven to 425°F.
-
Step 9
In a small saucepot, bring the beans to a light simmer. Crush the beans into a paste with a potato masher.
-
Step 10
Bake Chick’n tenders until golden brown, about 20-25 minutes.
-
Step 11
Spray each side of Udi’s Classic Hoagie Roll with PAM High Yield Cooking Spray. Toast in a large sauté pan over medium heat, until golden brown.
-
Step 12
Spread some of the pickled jalapeno purée on the bottom of the rolls, followed by the bean paste. Place 3 Chick’n tenders between bottom and top pieces of the rolls. Garnish with the shredded Napa cabbage, tomatillo avocado salsa and pickled red onions.
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more