YIELD: 50 servings
4 lbs., 2 oz. frozen diced hash brown potatoes
1 1 /2 lbs. onions, chopped
1 1 /2 lbs. green bell peppers, chopped
1 cup vegetable oil
4 lbs., 2 oz. frozen fully cooked fajita-style chicken strips, thawed
1 /2 gal. salsa
50 tortillas (10-in.)
1 1 /2 lbs. cheddar cheese, shredded
- Cook and stir potatoes, onions and peppers in oil 5 to 7 minutes or until vegetables are tender.
- Cut chicken into 1-in. pieces. Add chicken to potato mixture; cook and stir 1 to 2 minutes or until chicken is heated through.
- Add salsa; simmer 5 minutes or until heated through. Serve or transfer to heated holding unit.
- For each serving, place 2 /3 cup chicken-potato mixture on half of 1 tortilla. Sprinkle with 1 /2 oz. cheese; fold up tortilla.
Recipe from National Potato Board.