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.”
Technomic, “Flavor Report: Four Takeaways for Fast Casual Restaurants,” November 2013.

Sautéed Pierce Chicken® Fajita Seasoned Breast Sizzle Strips®, red spread.

Fact Sheet

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:

  1. 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 1½ 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 ½ 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.
Jalapeño peppers
2 each
2 cups
Chipotle peppers in adobo sauce
¾ cup
Red wine vinegar
2 tablespoons
Canola oil
¼ cup

Makes 3 cups:

  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.
Featured Product

(Code #)

View All Products