Campfire Chicken Pot Pie
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
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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In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4.5g||7%|
|Saturated Fat 1.5g||8%|
|Total Carbs 11g||4%|
|Dietary Fiber 2g||8%|
|Vitamin A 6%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
6 (8-inch) flour tortillas
1 cup green or red salsa or taco sauce
6 tbsp. shredded cheddar cheese
1/2 cup shredded lettuce
1/2 cup diced tomato
1/4 cup sliced black olives
1/4 cup sour cream
Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Wrap the 12 tortilla rounds in a paper towel and microwave for 10 seconds on HIGH to soften. Spray a 12-cup muffin tin with cooking spray. Place a tortilla round in each cup and press lightly with the bottom of a small juice glass to form a bowl.
In a medium bowl, combine the chopped SHORT CUTS® and the salsa. Fill each “taco bowl” with 2 tablespoons of chicken mixture.
Preheat your oven to 400°F. Place the taco bowls in the oven and bake until tortilla cups are crisp and the chicken is heated, about 10 to 15 minutes. Remove taco bowls from the oven and top with a teaspoon of shredded cheese. Cheese will melt as it stands.
To serve, top the Mini Chicken Taco Bowls with shredded lettuce, tomatoes, black olives and sour cream. Serve extra salsa and chips on the side if desired.
TIP: If your salsa is really liquidy, drain before adding to the chicken to keep the tortilla cups from getting soggy.
Mini Chicken Taco BowlsAdd Your Comment