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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.
INGREDIENTS
Green peppers, cored, sliced 2 quarts
Yellow onion, peeled, sliced 2 quarts
Pierce Chicken® Fajita Seasoned Breast Sizzle Strips
(Code #6264), thawed
9 pounds (9 quarts)
Chipotle mayonnaise (recipe provided) 3 cups
Hoagie rolls, sliced, toasted 24 each
Pepper Jack cheese 2 pounds (48 slices)

 

 

METHOD
  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.

To make one serving:

  1. Sauté 1½ cups (6 ounces) Fajita Seasoned Breast Sizzle Strips® on an oiled fl at top for 5 minutes or until internal temperature reaches 165°F.
  2. Spread 1 tablespoon chipotle mayonnaise on cut sides of hoagie roll.
  3. Spoon ½ cup pepper mixture on bottom of roll; top with Fajita Seasoned Breast Sizzle Strips® and 2 slices pepper Jack cheese.
  4. 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:

  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.
Main Ingredient
Fajita Seasoned Breast Sizzle Strips
Fajita Seasoned Breast Sizzle Strips
Product Code 6264
Case Pack: 5 lb (2 units)
Net Wt: 10 lb

All in Great Taste

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