Chopt Test

&

Yields 1 serving Cholula® Chop’t Salad

1. In a medium mixing bowl, combine Cholula® Original Hot Sauce and grilled chicken breast. Gently toss to coat the chicken.

Grilled chicken lightly tossed in Cholula® Original Hot Sauce, crispy bacon, chopped egg, pickled red onions, tortilla strips, romaine

m

and purple cabbage tossed in Cholula® Chipotle Buttermilk

2.In the same bowl, add remaining ingredients.

Al Pastor Cauliflower Salad Al pastor roasted cauliflower, sweet & spicy pineapple relish, corn,

3. Following standard procedure, mix and chop ingredients together.

pumpkin seeds, cotija cheese and

4.Transfer to serving bowl and serve.

kale served with Cholula® Chipotle

a blend of romaine and marinated

Specifications

Prep Technique

Cholula® Original Hot Sauce

Volume

Unit

Ingredient

1. In medium mixing bowl, combine all ingredients except the Cholula® Chipotle Buttermilk Ranch.

2. Following standard procedure, mix and chop ingredients together.

3. Add Cholula® Chipotle Buttermilk Ranch, mixing and continuing to chop until all the ingredients are evenly coated in dressing.

4. Transfer to serving bowl and serve.

Buttermilk Ranch.

Ranch.

Ingredient

Yields 1 serving

Specifications

Prep Technique

Volume

Unit

Romaine Lettuce

Current Chop't Pantry Item

1.00

Portion

Portion

Marinated Kale

Current Chop't Pantry Item

1.00

Portion

2.00

tsp(s)

1.00

Grilled Chicken Breast

Current Chop't Pantry Item

Romaine Lettuce

Current Chop't Pantry Item

Chopped

1.00

Portion

Al Pastor Cauliflower

Sub Recipe

0.50

Cup(s)

Purple Cabbage

Current Chop't Pantry Item

Shredded

1.00

Portion

Grilled Chicken Breast

Current Chop't Pantry Item

1.00

Portion

Sweet & Spicy Pineapple Relish

Sub Recipe

0.25

Cup(s)

Bacon

Current Chop't Pantry Item

Crispy

0.25

Cup(s)

Corn

Current Chop't Pantry Item

0.25

Cup(s)

Hard-boiled Eggs

Current Chop't Pantry Item

Quartered

4.00

piece(s)

Cotija Cheese

Current Chop't Pantry Item

Crumbled

2.00

Tbsp(s)

Pickled Red Onions

Current Chop't Pantry Item

2.00

Tbsp(s)

Pumpkin Seeds

Current Chop't Pantry Item

Toasted

2.00

Tbsp(s)

Tortilla Strips

Current Chop't Pantry Item

2.00

Tbsp(s)

Cholula® Chipotle Buttermilk Ranch

2.00

Tbsp(s)

Sub Recipe

2.00

Tbsp(s)

Cholula® Chipotle Buttermilk Ranch

Sub Recipe

&

&

Yields 1 serving Cholula® Chili Lime

Shrimp Salad Cholula® Chili Lime glazed shrimp, hearts of palm, tomato and cucumber salad, scallions, tortilla strips, romaine, Chop’t cabbage

blend and cilantro, served with

Shrimp

2. Add remaining ingredients to bowl.

3. Following standard procedure, mix and chop ingredients together.

4. Add jalapeno yogurt crema. Continue to mix.

5. Transfer to serving bowl and serve.

jalapeno yogurt crema.

Ingredient

1. In a medium mixing bowl, combine shrimp and Cholula® Chili Lime Hot Sauce. Toss gently to evenly coat shrimp.

Specifications Current Chop't Pantry Item

Prep Technique Cooked

Cholula® Chili Lime Hot Sauce

Volume

Yields 1 serving Cholula® Pineapple Pastor Chicken Salad Romaine lettuce and Chop’t cabbage blend tossed with Mexican Goddess dressing, sweet habanero fried chicken, avocado, Cholula® pickled pineapples, cotija cheese and chili lime chickpeas.

Ingredient

Unit

1.00

Portion

2.00

tsp(s)

Hearts of Palm

Current Chop't Pantry Item

2.00

Tbsp(s)

Tomato & Cucumber Salad

Current Chop't Pantry Item

0.25

Cup(s)

FreeBird Panko Fried Chicken Breast Sweet Habanero Vinaigrette

Specifications

1. In a medium mixing bowl, combine chicken and sweet habanero vinaigrette and toss.

2. Add remaining ingredients except dressing.

3.Following standard procedure, mix and chop ingredients together.

4. Add dressing, mixing and continuing to chop until all the ingredients are evenly coated.

5. Transfer to serving bowl and serve.

Prep Technique

Current Chop't Pantry Item

Volume 1.00

Sub Recipe

Unit Portion

1.00

fl.oz(s)

Romaine Lettuce

Current Chop't Pantry Item

Shredded

1.00

Portion

Chop't Cabbage Blend

Current Chop't Pantry Item

Shredded

1.00

Portion

Avocado

Current Chop't Pantry Item

Chopped

0.25

Cup(s)

2.00

Tbsp(s)

2.00

Tbsp(s)

Scallions

Current Chop't Pantry Item

Sliced

1.00

Tbsp(s)

Romaine Lettuce

Current Chop't Pantry Item

Shredded

1.00

Portion

Cholula® Pickled Pineapples

Chop't Cabbage Blend

Current Chop't Pantry Item

Shredded

0.50

Portion

Current Chop't Pantry Item Sub Recipe

2.00

Tbsp(s)

Current Chop't Pantry Item

2.00

Tbsp(s)

Cilantro

Current Chop't Pantry Item

2.00

Tbsp(s)

Cotija Cheese Cholula® Chili Lime Chickpeas

Tortilla Strips

Current Chop't Pantry Item

2.00

Tbsp(s)

Mexican Goddess Dressing

Jalapeno Yogurt Crema

Current Chop't Pantry Item

2.00

Tbsp(s)

Chopped

Sub Recipe Crumbled

Yields 1 serving

Yields 1 serving

Cholula® Sweet Heat

1. In a medium mixing bowl, combine everything except the dressing.

Cholula® Asada Bowl

Chicken Salad

2. Following standard procedure, mix and chop ingredients together.

in Cholula® Original hot sauce

Sweet heat grilled chicken, Cholula® pickled pineapples, marinated kale, jicama matchsticks, rainbow carrots,

Cholula® Chili Lime chickpeas and

3. Add creamy lemon herb dressing, mixing and continuing to chop until all the ingredients are evenly coated in dressing.

4.Transfer to serving bowl and serve.

Warm Chop’t grain blend drizzled topped with warm Cholula® Carne Asada, roasted Cholula® chili garlic Brussel sprouts, sweet & spicy Cholula® pineapple relish, Mexican Goddess dressing and

herb dressing.

cotija cheese.

Specifications

Sweet Heat Grilled Chicken

Sub Recipe

Cholula® Pickled Pineapples

Prep Technique

Unit

Ingredient

Specifications

Current Chop't Pantry Item

0.25

Cup(s)

Romaine Lettuce

Current Chop't Pantry Item

1.00

Portion

Cholula® Carne Asada Steak

Marinated Kale

Current Chop't Pantry Item

Cholula® Chili Garlic Brussel Sprouts Sweet & Spicy Pineapple Relish Crispy Chickpeas

Current Chop't Pantry Item

Cotija Cheese

Current Chop't Pantry Item

Mexican Goddess Dressing

Current Chop't Pantry Item

Rainbow Carrots

Current Chop't Pantry Item

Cup(s)

Sliced

0.25

Cup(s)

Cholula® Chili Lime Chickpeas

Sub Recipe

2.00

Tbsp(s)

Creamy Lemon Herb Dressing

Current Chop't Pantry Item

2.00

Tbsp(s)

Unit

Marinated Kale Tbsp(s)

Tbsp(s)

Volume

Portion

2.00

2.00

Prep Technique

1.00

Sub Recipe

0.50

4. Transfer to serving bowl and serve.

Current Chop't Pantry Item

Portion

Matchsticks

3. Add Mexican Goddess dressing, mixing and continuing to chop until all the ingredients are evenly coated in dressing.

Chop't Grain Blend

1.00

Jicama

Sliced

Volume

2. Following standard procedure, mix and chop ingredients together.

and crispy chickpeas finished with

romaine tossed with creamy lemon

Ingredient

1. In a medium mixing bowl, combine everything except the dressing.

Cholula® Original Hot Sauce

2.00

tsp(s)

1.00

Portion

Sub Recipe

0.25

Cup(s)

Sub Recipe

2.00

Tbsp(s)

2.00

Tbsp(s)

2.00

Tbsp(s)

2.00

Tbsp(s)

Sub Recipe

Sliced

Crumbled

&

Yields 1 serving Roasted Poblano

Chicken Bowl Warm cauliflower rice drizzled in a creamy chimichurri ranch topped with warm grilled Cholula® Green Pepper chicken thigh, pickled red

onion, pepperjack cheese, crispy shallots and cilantro. Served with

2. Following standard procedure, chop ingredients in the bowl using a plastic bench scraper.

Cholula® Chipotle Buttermilk Ranch

Specifications

Cauliflower Rice

Current Chop't Pantry Item

Chimichurri Ranch Dressing

2. Whisk until fully incorporated.

3. Transfer to serving container.

Classic Chop't Buttermilk Ranch

4. Keep refrigerated.

infused with the smoky flavors of Cholula® Chipotle Hot Sauce.

3. Transfer to serving bowl.

4. Top with Cholula® Green Pepper Hot Sauce and lime wedge.

Cholula® Green Pepper Chicken Pickled Red Onions Pepperjack Cheese Crispy Shallots

Current Chop't Pantry Item

Cilantro

Current Chop't Pantry Item

Prep Technique Warm

Volume

Unit

1.00

Portion

Current Chop't Pantry Item

2.00

Tbsp(s)

Sub Recipe

1.00

Portion

Current Chop't Pantry Item Current Chop't Pantry Item

2.00 2.00

Tbsp(s) Tbsp(s)

1.00

Tbsp(s)

0.25

Cup(s)

2.00

tsp(s)

1.00

piece(s)

Ingredient Chop't Buttermilk Ranch Dressing Cholula® Chipotle Hot Sauce

Cholula® Green Pepper Hot Sauce Lime Wedge

1. Combine all ingredients in a small mixing bowl.

5. Serve immediately.

fresh limes.

Ingredient

1. In a medium mixing bowl, combine warm cauliflower rice, chimichurri ranch dressing, Cholula® Green Pepper chicken, pickled red onions, pepperjack cheese, crispy shallots and cilantro.

Yields 8 servings

Current Chop't Pantry Item

Shredded

Chopped

Specifications Current Chop't Pantry Item

Prep Technique

Volume

Unit

0.75

Cup(s)

0.25

Cup(s)

&

Yields 10 servings Al Pastor Cauliflower Slow-roasted cauliflower florets

1.

2.

glazed in the flavors of al pastor: chipotle, pineapple and garlic.

jalapenos, and red onions

4.

Bake at 450°F for 30 minutes, tossing half-way through. The Cholula® mixture will reduce while cooking and create a glaze over the cauliflower.

habanero peppers, sweet

Keep refrigerated.

Prep Technique

Cholula® Chipotle Hot Sauce

Volume 3.00

Tbsp(s) Cup(s) tsp(s) Tbsp(s) tsp(s) Tbsp(s) tsp(s) Cup(s)

Pineapple Juice Garlic Chili Powder Paprika Salad Oil Kosher Salt

Current Chop't Pantry Item Current Chop't Pantry Item

0.50 2.00 2.00 2.00 2.00 1.00

Cauliflower Florets

Current Chop't Pantry Item

4.00

Minced

Unit

In a medium mixing bowl, combine Cholula® Sweet Habanero Hot Sauce, pineapple juice, honey, lime juice, and salt. Whisk until the salt is dissolved and the mixture is homogenous.

2.

Add pineapple chunks, sliced jalapenos, and diced red onion to bowl. Toss until the mixture is evenly coated in the Cholula® dressing.

3.

Keep refrigerated.

Fresh chunks of pineapple, marinated in a blend of spicy

Remove cauliflower from oven.

Allow to cool to room temperature before storing in the refrigerator.

1.

Pineapple Relish

Transfer to rimmed baking sheet.

6.

Specifications

Add cauliflower to bowl. Stir until the cauliflower florets are evenly coated in the Cholula® mixture.

Sweet & Spicy

3.

5.

Ingredient

In a medium mixing bowl, whisk Cholula® Chipotle Hot Sauce, pineapple juice, garlic, chili powder, paprika, salad oil and salt.

Yields 18 servings

pineapple juice, honey and lime juice.

Ingredient

Specifications

Prep Technique

Volume

Unit

Cholula® Sweet Habanero Hot Sauce

1.00

Pineapple Juice

0.25

Cup(s)

Honey

2.00

Tbsp(s)

Tbsp(s)

Lime Juice

Current Chop't Pantry Item

1.00

tsp(s)

Kosher Salt

Current Chop't Pantry Item

1.00

tsp(s)

Pineapple

Fresh

Medium Dice

2.00

Cup(s)

Jalapenos

Current Chop't Pantry Item

Sliced

0.50

Cup(s)

Red Onion

Current Chop't Pantry Item

Small Dice

0.33

Cup(s)

&

Yields 3 servings Sweet Habanero 1.

Combine all ingredients in a small mixing bowl.

2.

Whisk until emulsified.

3.

Transfer to serving container.

4.

Keep refrigerated.

Cumin Vinaigrette Sweet and spicy habanero vinaigrette infused with roasted garlic and toasted cumin.

Yields 21 servings Cholula® Pickled

1.

In a small sauce pot, combine Cholula® Sweet Habanero Hot Sauce, apple cider vinegar, kosher salt and water. Cook over medium heat until it reaches an aggressive simmer.

2.

Meanwhile, combine pineapple and jalapenos in a container.

3.

Pour hot pickling liquid over pineapple and jalapenos.

4.

Bring to room temperature, then refrigerate for at least 4 hours before serving.

Pineapples Chunks of pineapple pickled in Cholula® Sweet Habanero and apple cider vinegar brine.

Ingredient

Ingredient

Specifications

Prep Technique

Volume

Unit

Cholula® Sweet Habanero Hot Sauce

3.00

Tbsp(s)

Apple Cider Vinegar

1.00

tsp(s)

Ground Cumin Salad Oil

2.00

tsp(s)

2.00

Tbsp(s)

Prep Technique

Volume

Unit

Cholula® Sweet Habanero Hot Sauce

3.00

Apple Cider Vinegar

0.25

Cup(s)

Kosher Salt

1.00

Tbsp(s)

Water

0.50

Cup(s)

Pineapple Toasted

Specifications

Jalapenos

Fresh

Tbsp(s)

Medium Dice

2.00

Cup(s)

Small Dice

2.00

Tbsp(s)

Yields 3 servings Cholula® Chili Lime 1.

Chickpeas Crispy crunchy fried chickpeas tossed in Cholula® Chili Lime Hot

2.

Toss crispy chickpeas in Cholula® Chili Lime Hot Sauce until evenly coated.

Reserve until ready to use.

Yields 4 servings In mixing bowl, combine Cholula® Sweet Habanero Hot Sauce, pineapple juice, honey, and kosher salt. Whisk until the salt is dissolved and the mixture is homogenous.

2.

Place chicken breasts in sealable plastic bag.

3.

Transfer mixture to the bag with the chicken breasts, evenly coating the chicken in the marinade. Seal bag, removing all excess air.

4.

Transfer marinated chicken breasts to heated grill, cooking until the internal temperature reaches 165°F. Allow to rest before slicing.

5.

5. Cool chicken breasts to room temperature before refrigerating.

6.

Keep refrigerated.

Chicken Juicy chicken breasts marinated in

Sauce.

1.

Sweet Heat Grilled

Cholula® Sweet Habanero Hot Sauce, pineapple juice, and honey, grilled and sliced.

Ingredient

Crispy Chickpeas Cholula® Chili Lime Hot Sauce

Specifications

Current Chop't Pantry Item

Prep Technique

Volume

Unit

1.00

oz

1.00

tsp(s) Ingredient

Specifications

Prep Technique

Volume

Unit

Cholula® Sweet Habanero Hot Sauce

3.00

Pineapple Juice

0.50

Cup(s)

Honey

2.00

Tbsp(s)

Kosher Salt

1.00

tsp(s)

1

Lb.

Chicken Breast

Boneless, Skinless

Tbsp(s)

Yields 4 servings 1.

Cholula® Carne Asada

Steak Tender skirt steak marinated in Cholula® Green Pepper infused

2.

brine with roasted garlic.

3.

Ingredient

Specifications

In a medium bowl, combine, Cholula® Green Pepper Hot Sauce, apple cider vinegar, salad oil, and minced garlic. Whisk until salt is dissolved and the mixture is homogenous.

Yields 4 servings 1.

In a medium bowl, combine, Cholula® Green Pepper Hot Sauce, apple cider vinegar, salad oil, and minced garlic. Whisk until salt is dissolved and the mixture is homogenous.

2.

Place chicken breasts in sealable plastic bag.

3.

Transfer mixture to the bag with the chicken breasts, evenly coating the chicken in the marinade. Seal bag, removing all excess air.

Cholula® Green

Pepper Chicken

Place skirt steak in sealable plastic bag.

Tender chicken thigh marinated in

Transfer mixture to the bag with the skirt steak, evenly coating the steak in the marinade. Seal bag, removing all excess air.

infused with spicy jalapenos and

Cholula® Green Pepper Hot Sauce roasted poblanos.

4.

Marinate at least 30 minutes.

4.

5.

Cook steak using desired cooking method until it reaches an internal temperature of 130°F.

Grill chicken on hot grill until it reaches an internal temperature of 160°F. Allow to rest before slicing.

5.

Hold warm.

6.

Hold warm.

Prep Technique

Volume

Unit

Ingredient

Specifications

Prep Technique

Volume

Unit

Cholula® Green Pepper Hot Sauce

0.33

Cup(s)

Cholula® Green Pepper Hot Sauce

0.33

Cup(s)

Apple Cider Vinegar

1.00

tsp(s)

Apple Cider Vinegar

1.00

tsp(s)

Salad Oil

0.33

Cup(s)

Salad Oil

0.33

Cup(s)

1.00

tsp(s)

Garlic

1.00

tsp(s)

1.00

lb(s)

Chicken Thighs

1.00

lb(s)

Garlic

Skirt Steak

Fresh

Minced

Fresh

Boneless/Skinless

Minced

&

Yields 5 servings Cholula® Chili Garlic 1.

Brussel Sprouts Chop’t roasted Brussel sprouts

1. Toss roasted Brussel sprouts with Cholula® Chili Garlic Hot Sauce until evenly coated.

gently tossed in Cholula® Chili Garlic Hot Sauce.

Ingredient

Roasted Brussel Sprouts Cholula® Chili Garlic Hot Sauce

Specifications

Current Chop't Pantry Item

Prep Technique

Volume

Unit

2.00

Cup(s)

2.00

Tbsp(s)

Yields 4 servings