Full Recipe

Southwest Chicken and Pimiento Grilled Cheese with tomato soup

Fajita Chicken Strips GM 6/5# Fully Cooked

Recipe Preparation

Yield:
50 servings

Ingredients

  • 2 bags
    Gold Kist® Fully Cooked Fajita Strip
  • 6 lb
    Shredded mild Cheddar
  • 1/2 lb
    Yellow cheese sauce
  • 48 oz
    Canned diced pimientos, drained
  • 1-2 tsp
    Hot pepper sauce
  • 1 tsp
    Onion powder
  • 25 each
    Whole wheat flatbreads
  • 1 batch
    Tomato soup (see sub-recipe)

Method

  1. Preheat oven to 350°F.

  2. Combine cheese, pimientos, hot pepper sauce and onion powder in a food processor and mix until even.

  3. Cook Gold Kist® Fajita Strips according to Package instructions.

  4. Place flatbreads onto a greased baking sheet

  5. Scoop a #12 spoodle of pimiento cheese mix and a heaping #2 spoodle of Gold Kist® Faita Strip on to the flatbread.

  6. Cover the flatbread with another piece of bread, brush tops with oil.

  7. Place another sheet tray on top of sandwiches and place in oven.

  8. Bake until golden brown and cheese is melted. (8-12 minutes)

  9. Quarter the flatbread and serve with 8 oz. of tomato soup.

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