Yields1 Serving
 8 Pilgrim's Chicken Breast Strips
 1 cup Onion and pepper vegetable mix, frozen
 1 Fajita seasoning packet
 4 Hoagie rolls, sliced in half
 30 oz Refried beans, seasoned
 1 cup Shredded Mexican cheese blend
 4 tbsp Butter
1

Place Pilgrim’s Chicken Breast Strips, on a baking sheet, uncovered and place in oven.

2

Cook 20 -25 minutes or until internal temperature is 165 F. Remove from oven and set aside.

3

Place a medium sauté pan over high heat. Allow pan to heat up for 30 – 60 seconds.

4

Add 1 Tbs. butter, onions and peppers and cook 3 - 4 minutes. Add fajita seasoning to vegetables and continue to cook an additional 1-2 minutes.

5

Remove vegetables from heat and set aside.

6

Place sandwich rolls on a clean surface or cutting board and cut in half length-wise producing a top and bottom bun.

7

Spread refried beans on both sides, add 2 ea. Pilgrim’s Chicken Breast Strips on bottom bun, followed by ¼ cup fajita vegetables and ¼ cup Mexican cheese blend.

8

Heat a large saute pan over medium heat. Add ½ of butter and two sandwiches top side down.

9

Cook sandwiches 2-3 minutes per side. Remove and repeat process with remaining butter and sandwiches.

10

Slice in half and serve.

Ingredients

 8 Pilgrim's Chicken Breast Strips
 1 cup Onion and pepper vegetable mix, frozen
 1 Fajita seasoning packet
 4 Hoagie rolls, sliced in half
 30 oz Refried beans, seasoned
 1 cup Shredded Mexican cheese blend
 4 tbsp Butter

Directions

1

Place Pilgrim’s Chicken Breast Strips, on a baking sheet, uncovered and place in oven.

2

Cook 20 -25 minutes or until internal temperature is 165 F. Remove from oven and set aside.

3

Place a medium sauté pan over high heat. Allow pan to heat up for 30 – 60 seconds.

4

Add 1 Tbs. butter, onions and peppers and cook 3 - 4 minutes. Add fajita seasoning to vegetables and continue to cook an additional 1-2 minutes.

5

Remove vegetables from heat and set aside.

6

Place sandwich rolls on a clean surface or cutting board and cut in half length-wise producing a top and bottom bun.

7

Spread refried beans on both sides, add 2 ea. Pilgrim’s Chicken Breast Strips on bottom bun, followed by ¼ cup fajita vegetables and ¼ cup Mexican cheese blend.

8

Heat a large saute pan over medium heat. Add ½ of butter and two sandwiches top side down.

9

Cook sandwiches 2-3 minutes per side. Remove and repeat process with remaining butter and sandwiches.

10

Slice in half and serve.

Pilgrim’s Chicken Fajita Torta