BBQ Chicken Empanadas
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COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 15min COOK TIME: 10min
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 29g||45%|
|Saturated Fat 15g||75%|
|Total Carbs 48g||16%|
|Dietary Fiber 1g||2%|
|Vitamin A 30%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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1/4 cupdiced tomatoes
1/4 cupdiced sweet onion
1/2 cuptaco sauce
4 slicesthick bread (like Texas toast)
2 tbsp.butter, softened
4 slicescheddar cheese or 1/2 cup shredded cheddar
1/2 cupshredded lettuce
Sour cream, for serving
Guacamole, for serving
Salsa, for serving
In a small bowl, combine the chicken, diced tomato and diced onion. Toss with the taco sauce to coat.
Heat a skillet or griddle over medium-low heat. Butter one side of each slice of bread. Place the two slices of bread on the skillet, butter side down. Top each with a slice of cheddar cheese. Top the cheese with the chicken mixture, the lettuce, and then the second slice of cheddar cheese. Finish with the remaining slices of bread, butter side up.
Grill the sandwiches for 5 minutes or until the bottoms are golden brown and the cheese has melted. Carefully flip and continue grilling until cheese is melted and bottom is golden, another 4 to 5 minutes.
Serve with salsa, guacamole and sour cream for dipping or topping.
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