MEASURE (FOR 100 SERVINGS)
Chicken, Diced, Cooked, IQF, #1019
13 pounds + 8 ounces
Spice Blend MS, Southwest, No Salt, #2735
Salsa, Bulk, #2823
Pimentos, Diced, Canned, #2817
Onions, Frozen, Diced, #1610
Peppers, Green, Diced, Frozen, #1613
Tortilla, Soft Flour, 6”, #1221
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
6 pounds + 4 ounces
Salsa, Bulk, #2823
Thaw the chicken, onions, and peppers in the refrigerator.
CCP: Hold under refrigeration (41 degrees F or lower).
Place the chicken in a braising pan or steam-jacketed kettle and heat it. Then sprinkle the Southwest Spice Blend over the chicken and mix in 3 quarts of salsa.
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.
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.
Warm the tortillas in an oven, or according to package directions.
Portion 1 ounce of cheese in containers for service.
Portion 1 ounce of salsa in containers for service.
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.
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 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 within an additional 2 hours.
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.
This recipe uses the purchased diced chicken. Please notice that the amount of chicken used and the nutritional analysis is different than recipe "MRS 528 - Chicken Fajita" (which uses purchased chicken strips) and "MRS 528.1-Chicken Fajita - USDA" (which uses USDA chicken, USDA salsa, and USDA cheese).
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