Yield: 24 servings. 48 eggs as needed, salt and black pepper 12 oz. butter 12 cups Controlled Moisture™ Fajita-seasoned Roasted Red Bell and Green Bell Peppers and Onions, warm 3 cups crumbled queso fresco 3 cups lime crema (recipe follows) as needed, sliced avocados as needed, chopped cilantro as needed, salsa as needed, tortilla chips Lime Crema (yields 3 cups): 1½ cups sour cream 1½ cups mayonnaise 3 Tbsp. sugar 3 Tbsp. lime juice ¾ tsp. salt For each sering to order: ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality 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.

Already registered? here.