WEST COAST PHILLY CHEESE
Yield Portion Size
12 fluid oz |
Wesson® Move Over Butter
|
5-1/4 lbs |
Onions, sliced
|
2-1/4 lbs | |
3/4 lb |
Green pepper, sliced
|
3/4 lb |
Red pepper, sliced
|
3/4 lb |
Yellow pepper, sliced
|
3/4 lb |
Mushrooms, sliced
|
5-1/4 lbs |
Pulled chicken
|
1 tsp |
Salt, to taste
|
1/2 tsp |
Black pepper, to taste
|
24 |
Hoagie roll
|
6 cups |
FAMOUS QUESO DIP (recipe at conagrafoodservice.com)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 165 mg | 17% |
Carbohydrate | 73 g | 24% |
Cholesterol | 91 mg | 30% |
Total Fat | 29 g | 45% |
Iron | 5 mg | 28% |
Potassium | 633 mg | 0% |
Calories | 730 kcal | 37% |
Sodium | 1645 mg | 69% |
Protein | 41 g | 82% |
Polyunsaturated Fat | 3 g | 17% |
Saturated Fat | 7 g | 36% |
Sugars | 7 g | 1% |
Dietary Fiber | 6 g | 22% |
Vitamin C | 68 mg | 114% |
Vitamin A | 856 iu | 17% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat flat top grill to 400°F.
-
Step 2
Ladle 1/2 fluid oz. Wesson® Move Over Butter onto grill. Add 3-1/2 oz. of onions, 1-1/2 oz. of jalapenos, 1/2 oz. each of green, red, yellow peppers, 1/2 oz. mushrooms.
-
Step 3
Place 4 oz. of pulled chicken on grill and sprinkle with salt and pepper. Chop chicken up as it cooks and combine with vegetables.
-
Step 4
Toast one roll on grill.
-
Step 5
Ladle 2 ozs. of FAMOUS QUESO DIP on roll. Add chicken and vegetables.
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