Full Recipe

West Coast Rancheros

Fajita Chicken Breast Strips 2/5# Fully Cooked

A fun twist on a breakfast classic that captures the essence of the West Coast. Enjoy savory chicken mixed with sweet sautéed onions and peppers topped with fluffy eggs, finished with chunky salsa, cotija cheese and sliced avocado, all over a bead of crispy tortilla chips.

Recipe Preparation

Yield:
24 servings

Ingredients

  • 9 lb
    Pilgrim's® FC 1/2" Fajita Strips 10#
  • 1 1/2 qt
    Red bell pepper (Sliced)
  • 1 1/2 qt
    Green bell pepper (sliced)
  • 1 qt
    Yellow onion (sliced)
  • 4 Dozen
    Eggs
  • 3 c
    Chunky salsa
  • 24 oz
    Cotija cheese
  • 6 each
    Avocadoes (sliced)
  • 24 c
    Tortilla chips

Method

  1. Sauté peppers and onions in a large pan until tender and lightly browned.

  2. Add Fajita Strips to a pan and cook until heated through, then add in peppers and onion mixture.

  3. Set aside for service.

  4. Add 4 ounces of chicken veggie mix to a pan, then add 2 beaten eggs to pan and scramble with chicken veggie mix.

  5. On a plate place a 1 cup of tortilla chips and top with eggs mixture.

  6. Top with 3 tablespoons of cheese, 2 tablespoons salsa, and avocado slices for garnish.

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