Cheesecake Factory Baja Chicken Hash
30 Mins
Prep: 10 Mins | Cook: 20 Mins | Servings: 2 to 4


  • 1-1/2 fz. Canola Oil
  • 6 oz. Chicken Chorizo, grilled, cut into small pieces
  • 4 oz. Chicken Breast, grilled, sliced thin**
  • 4 oz. Red & Yellow Peppers, small diced
  • 2 oz. Poblano Peppers, roasted, peeled, cut into small pieces
  • 8 oz. Small Red Rose Potatoes, cooked, small diced
  • 2 oz. Fresh Corn, lightly grilled
  • 1 oz. Green Onions, coarsely chopped
  • 4 fz. Ranchero Sauce
  • 4 Thick Corn Tortillas (6”), fried crisp
  • 4 Eggs (prepared to your preference)
  • 4 fz. Hollandaise Sauce
  • 2 tsps. Cilantro Leaves, finely chopped


  1. Heat the canola oil in a large sauté pan set over medium high heat.
  2. Add the chicken chorizo, sliced grilled chicken, red/yellow peppers into the pan, tossing once or twice to combine the ingredients. Cook until all of the ingredients are heated through.
  3. Add the potatoes, corn, and green onions into the pan, tossing once or twice to combine the ingredients.
  4. Add the Ranchero sauce into the pan. Stir the ingredients together until evenly combined. Continue to cook until all of the ingredients are thoroughly heated through.
  5. Place a crispy tortilla (two for a double portion) onto serving plates. Place equal amounts of the chicken hash on top of each tortilla. Top each tortilla/hash portion with an egg (cooked to your preference).
  6. Ladle a little hollandaise over each of the eggs.
  7. Garnish with chopped cilantro.
  8. Serve and enjoy!
  9. **Any cooked chicken (steamed, poached, sautéed, roasted, etc.) may be used for this recipe.


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