INGREDIENTS:¼ cup olive oil, hot 1-½ qts. onion, julienne 1-½ cups green bell pepper, julienne 1/3 cup ginger root, minced 3 Tbsp. garlic, minced 1-½ qts. California ripe olives, quartered 2 Ibs., 8 oz. chicken breast, grilled, julienne 1-½ qts. pineapple, fresh, diced 2 cups almonds, slivered, toasted 2 cups mayonnaise 3 Tbsp. curry powder to taste, salt to taste, pepper 1-½ qts. cheddar cheese, grated 24 flour tortillas, 8-inchDIRECTIONS:Saute onion, bell pepper, ginger root and garlic in ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.