Source: MRS 2020
MRS: 529 — Poultry (500s)

Chicken Fajitas (Diced)

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)

Chicken, Diced, Cooked, IQF, #1019
13  pounds + 8  ounces
Spice Blend MS, Southwest, No Salt, #2735
1  cup
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, American, Grated/Shredded, #1306
6  pounds + 4  ounces
Salsa, Bulk, #2823
1  gallon + 3  quarts


Place chicken in braising pan or steam-jacketed kettle and heat. Sprinkle Southwest Spice Blend over chicken. Add pimento and mix well.


Place onions and green peppers on top of chicken mixture. Stir mixture and heat thoroughly.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.


Place chicken mixture in steamtable pans and hold for service. Do not over heat the product.

CCP: Hold at 135 degrees F. or higher.


Warm tortillas in oven or according to package directions.


Portion 1 ounce of cheese in container. Portion 1 ounce of salsa in container.


Assemble on line by portioning ½ cup (using #8 scoop or 4 ounce spoodle) of mixture on top of 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.

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 "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).

Nutrients Per Serving
21.33 g
Dietary Fiber
1.39 g
27.98 g
804.00 mg
Total Fat
10.33 g
Sat. Fat
6.23 g
Trans Fat
0.00 g