Request A Sample

Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at www.frenchsfoods.com for exciting offers, recipes and coupons.

I'd like to request a sample of:
(Please note that a maximum of 5 samples will be sent)

Choose Product

Done

Select up to 5. Sizes indicated are sample sizes only – go to brand pages for full product offerings.

Frank's® RedHot®

French's®

Cattlemen's®

I would like to receive more information about products and offers from French's Food Services.

 

You Might Also Like

PIZZA ON A WING

BUFFALO-STYLE CHICKEN PIZZA

SMOKY BARBECUED BRISKET

GOLDEN GLOW NACHOS

Please rate this recipe using the stars above

Servings: 2

Ingredients:

  • 5 ounces Corn tortilla chips, blue and yellow
  • 1/2 cup Mild picante sauce
  • 3 tbsp. CATTLEMEN'S® Gold Barbecue Sauce
  • 3 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/2 tsp. Ground cumin
  • 2 cups Diced grilled chicken breast, 3/8 inch
  • 2 cups Shredded Mexican cheese blend
  • 1 cup Small diced red bell peppers
  • 1/3 cup Sliced black olives
  • 1/4 cup Chopped canned green chilies
  • 1/3 cup Sour cream

Directions:

  • 1. Portion chips on a 12 to 14 inch ovenproof plate.
  • 3. Toss chicken with remaining sauce in bowl and scatter over chips. Top with cheese and red pepper.
  • 4. Bake in preheated convection oven at 400°F for 5 to 6 minutes or until cheese is bubbly. Remove and sprinkle with olives and green chilies. Drizzle with reserved Signature Salsa and sour cream.
  • 2. To prepare the Signature Salsa, combine picante sauce, BBQ sauce, RedHot Sauce, and cumin in a bowl. Reserve 1/2 cup of the sauce. <br>