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Chipotle Ranch Chicken Tacos

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 9 tacos
Chipotle Ranch Chicken Tacos


  • 6 oz West Creek® Chicken, Cooked, Shredded
  • 3 oz black bean and corn mix
  • 1/4 cup pico de gallo
  • 9 shells taco shell(s)
  • 1 cup Bacio® Cheese, 50/50 Mozzarella Blend
  • 6 Peak Fresh Produce® Radish(es) (sliced)
  • 3 Contigo® Pepper(s), Jalapeño (thinly sliced)
  • 9 oz dressing, chipotle ranch


Thoroughly combine chicken, black bean and corn mix, and pico de gallo in a bowl. Place in a sauté pan and heat. Grill taco shells for 20 seconds to create grill marks. Split chicken and vegetable mixture into 9 shells. Top each with jalapeños, radishes, chipotle ranch dressing, and cheese.