Buffalo Chicken and Bacon Grilled Cheese

Nutrition Facts
Serving Size 1 each
Calories 470
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 22.1g
55%
Tot. Carb. 42.7g
33%
  Sat. Fat 10.1g
37%
  Dietary Fiber 2.3g
7%
  Trans Fat 0g
 
  Sugars 4.1g
 
Cholesterol 68.9mg
 
Protein 24.9g
 
Sodium 1282.2mg
85%
 
 
Protein   44%
  • Carbohydrates   33%
  • Total Sugars  
  • Fat   55%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   20%
  • Sodium   85%
    • Calcium   37%
  • Iron   12%
  • Potassium   3%
    • INGREDIENTS:  TEXAS TOAST (enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, high fructose corn syrup, yeast, contains less than 2% of each of the following: soybean oil, salt, dough conditioners (monoglycerides, sodium stearoyl lactylate, ascorbic acid, calcium sulfate, enzymes), monocalcium phosphate, calcium proprionate (preservative), sesame flour), PEPPER JACK CHEESE (pasteurized milk, red and green jalapeno peppers, cheese culture, salt, enzymes), SHREDDED MONTEREY JACK CHEESE (monterey jack cheese (pasteurized milk, cheese cultures, salt, enzymes), anti caking blend (potato starch, powdered cellulose)), DICED CHICKEN (boneless skinless chicken breast meat with rib meat, water, seasoning (modified food starch, food starch, pea protein isolate, carrageenan), salt, sodium phosphates), BUFFALO SAUCE (distilled vinegar, aged cayenne red peppers, salt, water, modified corn starch, canola oil, paprika, xanthan gum, carrot fiber, garlic powder, and natural flavor), BACON BITS (Hormel: bacon cured with water, salt, sugar, sodium erythorbate, sodium nitrite. may also contain dextrose, flavoring, honey, dehydrated pork broth, potassium chloride, potassium lactate, smoke flavoring, sodium diacetate, sodium phosphate, natural flavors Cloverdale: bacon cured with water, salt, sugar, smoke flavoring, sodium phosphate, sodium erythorbate, sodium nutrate), BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color)), RANCH DRESSING MIX (ranch seasoning mix: maltodextrin, buttermilk, salt, monosodium glutamate, garlic*, onion*, lactic acid, calcium lactate, spices, citric acid, less than 1% of: calcium stearate, artificial flavor, xanthan gum, carboxymethylcellulose, guar gum, natural flavor (soy). *dried. may contain: modified corn starch. bulk ranch dressing mix: salt, monosodium glutamate, garlic*, modified corn starch, spices, onion*, maltodextrin, less than 2% of: natural flavor, guar gum, calcium stearate. *dried. ranch dressing mix packets: salt, monosodium glutamate, maltodextrin, dehydrated parsley, garlic powder, onion powder, canola oil, carrageenan, buttermilk product, turmeric (color), with not more than 2% calcium stearate added as an anti-caking agent.)
    ALLERGENS:  Milk, Wheat, Soybeans, Sesame
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.