Source: MRS 2020
MRS: 529.1 — Poultry (500s)

Chicken Fajitas (Diced)-USDA Foods

Meal Component Contribution:
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)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken, Diced, Cooked, IQF, #1019
13  pounds + 8  ounces
Spice Blend MS, Southwest, No Salt, #2735
1  cup
Salsa, Bulk, #A237-USDA Foods
3  quarts
Pimentos, Diced, Canned, #2817
28  ounces
Onions, Frozen, Diced, #1610
2  cups
Peppers, Green, Diced, Frozen, #1613
2  cups
Tortilla, Soft Flour, 6”, #1221
100  tortillas
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
6  pounds + 4  ounces
Salsa, Bulk, #A237-USDA Foods
1  gallon
DIRECTIONS

1.

Thaw the chicken in the refrigerator.

CCP: Hold under refrigeration (41 degrees F or lower).

2.

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.

3.

Add the pimentos, onions, and green peppers on top of the chicken mixture. Stir the mixture and heat it 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.

4.

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.

5.

Warm the tortillas in an oven, or according to package directions.

6.

Portion 1 ounce of cheese in containers for service.

Portion 1 ounce of salsa in containers for service.

7.

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. 

8.

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.

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 amount of chicken used and the nutritional analysis is different than recipe "MRS527.1-Chicken Fajitas (USDA Foods)" (which uses USDA Foods fajita chicken strips)' MRS 528 - Chicken Fajita (Purchased)" and "MRS 528.1-Chicken Fajita (Purchased) - USDA" (which uses purchased chicken, and USDA salsa and USDA cheese).

Nutrients Per Serving
Calories
274
Carbohydrates
19.58 g
Dietary Fiber
1.63 g
Protein
27.98 g
Sodium
494.00 mg
Total Fat
10.33 g
Sat. Fat
6.23 g
Trans Fat
0.00 g