Full Recipe

South of the Border Chicken Cheesesteak

Fajita Chicken Breast Strips 2/5# Fully Cooked

Sautéed Fajita Seasoned Breast Sizzle Strips®, red spread.

Recipe Preparation

Yield:
24 servings

Ingredients

  • 9 lb
    Pilgrim's® FC 1/2" Fajita Strips 10#
  • 2 qt
    Green peppers, cored, sliced
  • 2 qt
    Yellow onion, peeled, sliced
  • 3 c
    Chipotle mayonnaise (recipe provided)
  • 24 each
    Hoagie rolls, sliced, toasted
  • 2 lb
    Pepper Jack cheese

Method

  1. To make one serving:

    Sauté peppers and onion on an oiled flat top for 5 to 8 minutes or until tender and lightly browned. Hold warm for service.

  2. Sauté 1 1/2 cups (6 ounces) Fajita Seasoned Breast Sizzle Strips® on an oiled flat top for 5 minutes or until internal temperature reaches 165°F.

  3. Spread 1 tablespoon chipotle mayonnaise on cut sides of hoagie roll.

  4. Spoon 1/2 cup pepper mixture on bottom of roll; top with Fajita Seasoned Breast Sizzle Strips® and 2 slices pepper Jack cheese.

  5. Place under salamander until cheese is melted; replace roll top.

Yield:
3 cups

Ingredients

  • 2 each
    Jalapeño peppers
  • 2 c
    Mayonnaise
  • 3/4 c
    Chipotle peppers in adobo sauce
  • 2 tbsp
    Red wine vinegar
  • 1/4 c
    Canola oil

Method

  1. Grill jalapeño peppers over high heat, turning on all sides, until skin blisters.
  2. Process jalapeño peppers, mayonnaise, chipotle peppers and vinegar in a blender until smooth.
  3. Add oil slowly, until emulsified.
  4. Refrigerate until service.

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