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, thawed1 /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 ...

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