Yield: 24 1-cup servings. 2 Tbsp. vegetable oil 3 cups green bell peppers, cut into strips 1 lb. onions, cut into half slices 2 cups corn, canned, drained 1 Tbsp. cumin, ground 6 cups chicken, mesquite-grilled, shredded 1 cup prepared salsa (medium to spicy, as desired) 2 qts. hot water (125°F to 145°F) 1 carton Regional Recipe™ Chipotle Cheddar Potato Bake 3 Tbsp. butter 3 cups sour cream 2 Tbsp. chipotles in adobo sauce, minced 3 cups queso cotija (añejo), crumbled (or Parmesan cheese, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick.