Chipotle BBQ Turkey Bowl

Portion Size: 1 Bowl
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Chipotle BBQ Turkey Bowl

DIRECTIONS

  1. Heat oil in stock pot or kettle. Cook onions until golden. Add remaining sauce ingredients. Bring to boil. Decrease heat and simmer for 30 minutes.
  2. Use 2" deep hotel pans. Divide turkey and sauce evenly into each pan. Cover and heat in a 350° F oven for 30-45 minutes.
  3. Mix mayonnaise, milk, sugar, vinegar, and cayenne to make dressing.
  4. Toss dressing with cabbage slaw, jalapeno, and cilantro.
  5. For each serving, put 1 c. ( 2 #8 scoops) cooked rice into a bowl. Place a #8 scoop of turkey on the rice and top with a #16 scoop of cabbage slaw.

INGREDIENT

Oil, vegetable

50 SERVINGS

MEASURE: ¼ c.
WEIGHT:

100 SERVINGS

MEASURE: ½ c.
WEIGHT:

INGREDIENT

Onions, diced

50 SERVINGS

MEASURE:
WEIGHT: 1 lb. 11 oz.

100 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 6 oz.

INGREDIENT

Garlic, minced

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT: ¾ c.

INGREDIENT

Ketchup

50 SERVINGS

MEASURE: 2 ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

INGREDIENT

Vinegar, distilled

50 SERVINGS

MEASURE: ½ c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 ¼ c.
WEIGHT:

INGREDIENT

Sugar, brown, packed

50 SERVINGS

MEASURE: ½ c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 ¼ c.
WEIGHT:

INGREDIENT

Mustard, dry

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c.
WEIGHT:

INGREDIENT

Cumin, ground

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c.
WEIGHT:

INGREDIENT

Paprika

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c.
WEIGHT:

INGREDIENT

Chipotle chili powder

50 SERVINGS

MEASURE: 3 ½ tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c. 3 tbsp.
WEIGHT:

INGREDIENT

Chicken stock, reduced sodium

50 SERVINGS

MEASURE: 2 ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

INGREDIENT

Water

50 SERVINGS

MEASURE: 1 ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 3 c.
WEIGHT:

INGREDIENT

JENNIE-O® Shredded Thigh Meat, #220220, thawed

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 17 lbs.

INGREDIENT

Mayonnaise

50 SERVINGS

MEASURE: 1 ¼ c.
WEIGHT:

100 SERVINGS

MEASURE: 2 ½ c.
WEIGHT:

INGREDIENT

Milk, low-fat. 1%

50 SERVINGS

MEASURE: 1 ¼ c.
WEIGHT:

100 SERVINGS

MEASURE: 2 ½ c.
WEIGHT:

INGREDIENT

Sugar, granulated

50 SERVINGS

MEASURE: 2 ½ tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c. 1 tbsp.
WEIGHT:

INGREDIENT

Vinegar, distilled

50 SERVINGS

MEASURE: 2 ½ tsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 tbsp. 2 tsp.
WEIGHT:

INGREDIENT

Cayenne pepper, ground

50 SERVINGS

MEASURE: ¾ tsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 ½ tsp.
WEIGHT:

INGREDIENT

3 color shredded coleslaw mix

50 SERVINGS

MEASURE:
WEIGHT: 2 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 4 lbs.

INGREDIENT

Jalapeno pepper, fresh, finely chopped

50 SERVINGS

MEASURE: 1 -2 ea.
WEIGHT:

100 SERVINGS

MEASURE: 3-4 ea.
WEIGHT:

INGREDIENT

Cilantro, chopped

50 SERVINGS

MEASURE: 2 ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

INGREDIENT

Brown rice, cooked with no salt added

50 SERVINGS

MEASURE: 3 gal. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 6 gal. 1 qt.
WEIGHT:
NUTRIENTS PER SERVING
Calories 417 cal
Fat 12 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 66 mg
Sodium 570 mg
Carbohydrates 57 g
Dietary Fiber 5 g
Protein 18 g
1 serving provides 2 oz. meat/meat alternate, 2 oz. bread/grain equivalent, ¼ c. vegetable.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Chipotle BBQ Turkey Bowl

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 Bowl
 
Chipotle BBQ Turkey Bowl

DIRECTIONS

  1. Heat oil in stock pot or kettle. Cook onions until golden. Add remaining sauce ingredients. Bring to boil. Decrease heat and simmer for 30 minutes.
  2. Use 2" deep hotel pans. Divide turkey and sauce evenly into each pan. Cover and heat in a 350° F oven for 30-45 minutes.
  3. Mix mayonnaise, milk, sugar, vinegar, and cayenne to make dressing.
  4. Toss dressing with cabbage slaw, jalapeno, and cilantro.
  5. For each serving, put 1 c. ( 2 #8 scoops) cooked rice into a bowl. Place a #8 scoop of turkey on the rice and top with a #16 scoop of cabbage slaw.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Oil, vegetable ¼ c. ½ c.
Onions, diced 1 lb. 11 oz. 3 lbs. 6 oz.
Garlic, minced ¾ c.
Ketchup 2 ½ c. 1 qt. 1 c.
Vinegar, distilled ½ c. 2 tbsp. 1 ¼ c.
Sugar, brown, packed ½ c. 2 tbsp. 1 ¼ c.
Mustard, dry 2 tbsp. ¼ c.
Cumin, ground 2 tbsp. ¼ c.
Paprika 2 tbsp. ¼ c.
Chipotle chili powder 3 ½ tbsp. ¼ c. 3 tbsp.
Chicken stock, reduced sodium 2 ½ c. 1 qt. 1 c.
Water 1 ½ c. 3 c.
JENNIE-O® Shredded Thigh Meat, #220220, thawed 8 lbs. 8 oz. 17 lbs.
Mayonnaise 1 ¼ c. 2 ½ c.
Milk, low-fat. 1% 1 ¼ c. 2 ½ c.
Sugar, granulated 2 ½ tbsp. ¼ c. 1 tbsp.
Vinegar, distilled 2 ½ tsp. 1 tbsp. 2 tsp.
Cayenne pepper, ground ¾ tsp. 1 ½ tsp.
3 color shredded coleslaw mix 2 lbs. 4 lbs.
Jalapeno pepper, fresh, finely chopped 1 -2 ea. 3-4 ea.
Cilantro, chopped 2 ½ c. 1 qt. 1 c.
Brown rice, cooked with no salt added 3 gal. 2 c. 6 gal. 1 qt.
 
NUTRIENTS PER SERVING
Calories 417 cal Fat 12 g Saturated Fat 2 g
Trans Fat 0 g Cholesterol 66 mg Sodium 570 mg
Carbohydrates 57 g Dietary Fiber 5 g Protein 18 g
 
1 serving provides 2 oz. meat/meat alternate, 2 oz. bread/grain equivalent, ¼ c. vegetable.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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