South of the Border Chicken Cheesesteak
“Bring the heat: More consumers are savoring spice. For the first time in four years, a majority (54%) of consumers polled said they find hot or spicy foods appealing.”
Sautéed Pierce Chicken® Fajita Seasoned Breast Sizzle Strips®, red spread.
PREPARATION & COOKING:
Refer to package label for preparation instructions
Green peppers, cored, sliced
9 pounds (9 quarts)
Green peppers, cored, sliced
2 quarts
Yellow onion, peeled, sliced
2 quarts
Hoagie rolls, sliced, toasted
24 each
Pepper Jack cheese
2 pounds (48 slices)
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.
- Sauté 1½ cups (6 ounces) Fajita Seasoned Breast Sizzle Strips® on an oiled flat top for 5 minutes or until internal temperature reaches 165°F.
- Spread 1 tablespoon chipotle mayonnaise on cut sides of hoagie roll.
- Spoon ½ cup pepper mixture on bottom of roll; top with Fajita Seasoned Breast Sizzle Strips® and 2 slices pepper Jack cheese.
- Place under salamander until cheese is melted; replace roll top.
CHIPOTLE MAYONNAISE
Jalapeño peppers
2 each
Mayonnaise
2 cups
Chipotle peppers in adobo sauce
¾ cup
Red wine vinegar
2 tablespoons
Canola oil
¼ cup
Makes 3 cups:
- Grill jalapeño peppers over high heat, turning on all sides, until skin blisters.
- Process jalapeño peppers, mayonnaise, chipotle peppers and vinegar in a blender until smooth.
- Add oil slowly, until emulsified.
- Refrigerate until service.