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Chicken Fajitas (Diced)
3 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 fajita
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Enriched Grain
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, Diced, Cooked, IQF, #1019 | 13 pounds + 8 ounces |
Onions, Frozen, Diced, #1610 | 2 cups |
Peppers, Green, Diced, Frozen, #1613 | 2 cups |
Spice Blend MS, Southwest, No Salt, #2735 | 1 cup |
Salsa, Bulk, #2823 | 3 quarts + 4 ounces |
Pimentos, Diced, Canned, #2817 | 28 ounces |
Tortilla, Soft Flour, 6”, #1221 | 100 tortillas |
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027 | 6 pounds + 4 ounces |
Salsa, Bulk, #2823 | 1 gallon |
DIRECTIONS
1. | If the chicken, onions, and green peppers are frozen, thaw them in the refrigerator. Drain the green peppers and onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Place the chicken in a braising pan or steam-jacketed kettle and heat it. |
3. | Sprinkle the Southwest Spice Blend over the chicken and mix in 3 quarts + 4 ounces of salsa for every 100 servings. |
4. | Place the pimentos, onions and green peppers on top of the chicken mixture. Stir the mixture well and heat thoroughly. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
5. | Place the chicken mixture in steamtable pans and hold for service. Do not over heat the product. CCP: Hold at 135 degrees F. or higher. Check temperature every 30 minutes. |
6. | Warm the tortillas in an oven, or according to package directions. |
7. | Portion 1 ounce of cheese in containers for service. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
8. | Portion 1 ounce of salsa in containers for service. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
9. | Assemble the Chicken Faitas on the serving line by portioning ½ cup (using #8 scoop or 4 ounce spoodle) of the chicken mixture on top of the warmed tortilla. Offer students cheese and salsa portions. |
10. | Portion one filled fajita with cheese and salsa per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 oz. eq. of enriched grain, and 1/8 cup of red/orange vegetable. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated . Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
Adjust seasoning for students in younger grades.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for poultry.
Miscellaneous Notes
This recipe uses the purchased diced chicken. Please notice that the nutritional analysis is different than recipe "MRS 3225 Chicken Fajitas (Diced)-USDA Foods" (which uses USDA Foods diced chicken), as well as “MRS 3230-Chicken Fajitas (Merchants)", “MRS 3230-Chicken Fajitas (Briggs)”, and "MRS 3230.1-Chicken Fajitas (USDA Foods)" all of which use chicken fajita strips