South of the Border Chicken Cheesesteak
A South of the Border twist on the classic Cheesesteak sandwich. Enjoy sauteed fajita vegetables, seasoned chicken strips, pepper jack cheese, with chipotle mayonnaise in a Tuscan dinner roll.
Looking for more ways to use our Fajita Strips?
Pierce Sizzle Strips Fajita Style Chicken (#1054) are fully-cooked chicken breast with rib meat strips with mild fajita seasoning and grill marks. Since this product is fully cooked, it doesn’t need to be reheated. If desired, heat by using oven, air fry, deep fry, grill, pan fry, steam and least favorable method is Microwave. Try serving it:
- In a tortilla with peppers and onions
- On a protein bowl
- Atop a salad
If you like this recipe, try these:
Sauteed fajita vegetables, seasoned chicken strips, pepper jack cheese, with chipotle mayonnaise in a Tuscan dinner loaf.
South of the Border Chicken Cheesesteak
Ingredients: divide by 4
- 1 Tbsp. AP Lip Smackin’ Chipotle Ranch Dip (#2589)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1-3 Tbsp Colavita Blended Canola & Virgin Olive Oil (#2641)
- 4 cups Flav-R-Pac Fajita Blend Veggies (#2069)
- 1/2 bag Pierce Sizzle Strips Fajita Style Chicken (#1054)
- 6 Stone Ground Tuscan Mini Dinner Loaves (#8196)
- 12 slices pepper jack cheese
Instructions:
- First, combine the Chipotle Ranch Mix, sour cream, and mayo and mix until fully incorporated. For best results, chill for 30 minutes before using.
- Then, saute the fajita veggies in oil until tender, about 5-8 minutes. Set aside.
- In the same pan, saute the chicken strips until heated through, about 5 minutes.
- To assemble the sandwiches, spread the mayo on either side of the cut dinner loaves. Top with the pepper mixture, chicken strips, and two slices of cheese.
- Now, place onto a Crestware Cookie Sheet (#4020) lined with a Crestware Silicone Mat (#8436). Broil until the cheese is melted. Enjoy!
Adapted from: http://www.poultry.com/menu-concepts/south-of-the-border-chicken-cheesesteak/
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