Always a favortie entrée, warm tortilla fajitas, but this dish is made with beef and chicken marinated in Pace Picante Sauce and all the ingredients you'd expect - onions, peppers, and garlic!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|1. Place beef and chicken in separate bags or bowls for marinating.|
|2. Mix picante sauce, oil, pepper and garlic in glass measuring cup. Divide between beef and chicken. Add lemon juice to chicken.Cover and/or seal. Refrigerate and marinate beef for 3 to 24 hours; marinate chicken up to 1 hour.
3. Charbroil beef and chicken until meat is desired doneness. Discard marinade.CCP: Hold at 140°F. or higher.
|4. Sauté peppers and onions in butter until tender-crisp. CCP: Hold at 140°F. or higher.|
|5. Portion 1/2-cup meat mixture in center of each tortilla. Top with pepper mixture and wrap.|