Ingredients
| 9 lbs | Chicken breasts, boneless, skinless, cut into 1/2-inch strips |
| 18 cups | Green bell peppers, cut into 1/4-inch strips |
| 18 cups | Yellow onions, sliced |
| 4-6 tbsp | Vegetable oil |
| 12-1/4 cups | San Antonio Farms® Thick & Chunky Salsa |
| 26 tortillas | 12-inch tortillas, wheat, warmed |
| 3-1/4 cups | Shredded Mexican cheese blend |
| 3-1/4 cups | Sour cream |
Procedure
- In a large pan over medium heat, stir fry the chicken, peppers and onions in oil until internal temperature of chicken reaches 165ºF.
- Add 9 cups salsa; heat through.
- Spoon about 1 cup of the mixture down the center of each warmed tortilla; top with about 2 Tbsp cheese.
- Fold the tortilla around filling; serve each fajita with 2 Tbsp of salsa and sour cream.
Yield: 26 Servings
Chef's Tip:
Our Picante Sauce or Roasted Chipotle Salsa are great substitutions for the Thick & Chunky Salsa base. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.