Ingredients Weight Measure
Salsa 3 cups
Pepper Jack and cheddar cheese 3 cups
Black olives 1 cup
Scallions 1 cup
Chicken breast, boneless, skinless, boiled and pulled 5 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce 10 tsp.


  1. Reserve 1 cup salsa, 2 cups cheese, 2 oz. black olives and 2 oz. scallions.
  2. In a large mixing bowl, combine all remaining ingredients, keeping a handful of scallions and olives to garnish on top.
  3. Layer in a heavy baking dish the pulled chicken mix, then the reserved salsa, shredded cheeses, scallions and olives.
  4. Bake uncovered in a 350° oven for 20 minutes or until slightly browned on top.
  5. Serve over white rice or as a dip with tortilla chips.

Yield: 20 servings