Healthcare2 ChefTec Software by Culinary Software Services

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Beef Quesadilla
Chicken Quesadilla
Chicken Tenderloin Sandwich
Chicken on a Stick
Fried Corn on the Cob
Panini Italianio
Panini Vegetarian

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Beef Quesadilla

Categories Casa Solana, Lunch Entrees, Main Course
Locations Kitchen
PLU

Yield		1 ea			Prep
Portion Size		1 ea			Cook
Num Portions		1			Finish
					Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
2			oz			fajita strip ckd beef
1			ea			wrap honey wheat tortilla
2			oz			ched/mont feather cheese
2			oz			sour cream
1			oz			fresca salsa
3			oz			iceburg shred 1/8 in lettuce

Procedure

• Place flour tortilla on the flat top or in a skillet with a little oil
• Cover with cheese and meat
• Cook until melted and warmed through
• Fold in half and let cook slightly
• Cut into pieces and serve with salsa, shredded lettuce and sour cream.



Prepared by Sysco Atlanta

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Chicken Quesadilla

Categories Casa Solana, Lunch Entrees, Main Course
Locations
PLU



Yield		1 ea			Prep
Portion Size		1 ea			Cook
Num Portions		1			Finish
					Shelf


Plate/Store
Tools



Quantity			Unit			Ingredient
2			oz			fajita strip ckd chicken
1			ea			wrap honey wheat tortilla
2			oz			ched/mont feather cheese
½			oz			guacamole



Procedure
• Place flour tortilla on the flat top or in a skillet with a little oil
• Cover with cheese and meat
• Cook until melted and warmed through
• Fold in half and let cook slightly
• Cut into pieces and serve with salsa and sour cream.



Prepared by Sysco Atlanta

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Chicken Tenderloin Sandwich

Categories Lunch Entrees, Poultry, Sandwich, Sunday Skillet
Locations Kitchen
PLU



Yield		1 ea			Prep
Portion Size		1 ea			Cook
Num Portions		1			Finish
					Shelf


Plate/Store
Tools



Quantity			Unit			Ingredient
3			ea			tenderloin large chicken
3			oz			Sunday Skillet western style breading
0.15			oz			Sunday Skillet Marinade hot breading
0.15			oz			Sunday Skillet batter breading
4			ea			sliced dill hamburger 3/16 pickle
1			ea			roll kaiser plain sli 4 in bread
3			oz			coleslaw salad
1			bag			potato regular bbrlcls chip



Procedure
• Marinate chicken tenders in Sunday Skillet hot Marinade for 3 hours
• Dredge in Western Breading Mix
• Dip In Batter Dip
• Recoat in western breading mix
• Deep fry at 350' until cooked through
• Place on a bun and garnish with pickle slices
• Serve with chips and coleslaw



Prepared by Sysco Atlanta

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Chicken on a Stick

Categories Lunch Entrees, Poultry, Sunday Skillet
Locations Kitchen
PLU



Yield		1 ea			Prep
Portion Size		1 ea			Cook
Num Portions		1			Finish
					Shelf


Plate/Store
Tools



Quantity			Unit			Ingredient
3			ea			tenderloin large chicken
3			oz			Sunday Skillet western style breading
0.15			oz			Sunday Skillet batter breading
0.15			oz			Sunday Skillet Marinade hot breading
1			ea			bamboo skewers
4			slice			Idaho 70 ct potato
3			wedge			Large 3/4" Dice green bell 5# pepper
3			wedge			Large 3/4" Dice yellow 50# onion
3			ea			sliced dill hamburger 3/16 pickle
2			oz			coleslaw salad
1			ea			cob petite corn



Procedure
• Mix Sunday Skillet maranade according to directions
• Marinate chicken tenderloins for 3 hours drain and set aside
• Mix Sunday Skillet Batter dip according to directions
• Take skewer and alternate potato slices, pickles, onion wedges, green peppers and chicken tenderloins
• Hold in cold water to prevent the potatoes from turning brown
• After all are assembled roll in western breading then in batter dip and back to western breading
• Deep fry at 350' for 12 min or until internal temp of 165'.



Prepared by Sysco Atlanta

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Fried Corn on the Cob

Categories Appetizer, Sunday Skillet, Vegetable
Locations Kitchen
PLU



Yield		2 ea			Prep
Portion Size		1 ea			Cook
Num Portions		2			Finish
					Shelf


Plate/Store
Tools



Quantity			Unit			Ingredient
2			ea			cob petite corn
2			oz			Sunday Skillet western style breading
0.15			oz			Sunday Skillet batter breading



Procedure
• Mix batter dip according to instructions
• Thaw corn and dredge in breading
• Dip in batter mixture
• dredge in breading again and deep fry at 350' for approx. 3 min




Prepared by Sysco Atlanta

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Panini Italianio

Categories Block & Barrel Deli, Lunch Entrees, Sandwich
Locations Kitchen
PLU



Yield		1 ea			Prep
Portion Size		1 ea			Cook
Num Portions		1			Finish
					Shelf


Plate/Store
Tools



Quantity			Unit			Ingredient
1			ea			ciabatta slipper artisan bread
2			slice			provolone slice intlf.5 cheese
¼			fl oz			italian greggorio dressing
1			oz			roasted red whole pepper
1½			oz			Genoa sliced salami
1½			oz			sandwich sliced pepperoni
1			ea			green leaf crown lettuce
0.1			fl oz			garlic butter pan coating
3			oz			pasta italian salad



Procedure
• Cut ciabatta in half
• Sauce with Italian dressing
• Place on pepperoni, roasted peppers, and salami
• Top with sliced cheese
• Spray with Arrezzio roasted garlic spray
• Microwave on high for 20 seconds
• Toast in Panini grill at 375' for 5 min.
• Serve with Pasta Salad



Prepared by Sysco Atlanta

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Panini Vegetarian

Categories Block & Barrel Deli, Lunch Entrees, Sandwich
Locations Kitchen
PLU



Yield		1 ea			Prep
Portion Size		1 ea			Cook
Num Portions		1			Finish
					Shelf


Plate/Store
Tools



Quantity			Unit			Ingredient
1			ea			ciabatta slipper artisan bread
2			slice			provolone slice intlf.5 cheese
½			fl oz			italian greggorio dressing
2			oz			grilled eggplant
2			oz			grilled zucchini
2			oz			roasted red whole pepper
0.1			fl oz			garlic butter pan coating
1			ea			green leaf crown lettuce
3			oz			pasta italian salad



Procedure
• Cut ciabatta in half
• Sauce with Italian dressing
• Place on grilled eggplant, roasted peppers, and grilled zucchini
• Top with sliced cheese
• Spray with Arrezzio roasted garlic spray
• Microwave on high for 20 seconds
• Toast in Panini grill at 375' for 5 min.
• Serve with Pasta Salad



Prepared by Sysco Atlanta

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ChefTec Software by Culinary Software Services