BUFFALO CHICKEN CHEESESTEAK TACOS

Ingredients Weight Measure
Canola oil 4 Tbsp., divided
Onions, sliced 2 cups
Red bell pepper, 1/4-in. thick strips 3/4 cup
Philadelphia Cheesesteak Co. Chicken Steak 1-1/2 lb.
TABASCO® brand Buffalo Style Hot Sauce 1/2 cup
Butter, unsalted 2 Tbsp.
Taco shells, hard 12 ea.
Provolone cheese, shredded 1-1/2 cup
Romaine lettuce, chopped 3 cups
Carrots, shredded 1 cup
Blue cheese dressing 1 cup
Salt to taste
Pepper to taste

Method

  1. Heat 2 tbsp. canola oil in a large skillet over medium heat. Add onions and peppers and cook for 10-12 minutes, until onions are browned and peppers are tender. Season to taste with salt and pepper. Remove from heat and reserve.
  2. Heat remaining 2 tbsp. canola oil in a large skillet over medium high heat until oil shimmers. Add chicken to pan and brown while using a spatula to break apart meat. When chicken is cooked through, add TABASCO® Buffalo Style Sauce and butter to the pan and stir until butter melts. Season to taste with salt and pepper. Remove from heat and reserve warm.
  3. To make tacos, place a spoonful of Buffalo chicken cheesesteak mixture in the taco shells. Top with sautéed onions/pepper mixture, provolone cheese, lettuce, and shredded carrots. Drizzle the top with blue cheese dressing and serve.

Yield: 12 tacos