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Chicken Fajitas (Strips) (Enriched)-Merchants
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 Strips, Fajita, Southwest Flavor, #1028 | 19 pounds + 6 ounces |
Onions, Frozen, Diced, #1610 | 2 cups |
Peppers, Green, Diced, Frozen, #1613 | 2 cups |
Spice Blend MS, Southwest, No Salt, #2735 | 1 cup |
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 and Pimentos over the chicken and stir the mixture to thoroughly combine it. |
4. | Place the 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 the 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 the oven, or according to package directions. |
7. | Portion 1 ounce of cheese in containers. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
8. | Portion 1 ounce of salsa in containers. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
9. | Assemble the fajitas on the serving line by portioning #6 scoop or 6 oz. spoodle of the chicken mixture on top of warmed tortilla. Offer the students cheese and salsa portions. |
10. | Portion one filled fajita with cheese and salsa per serving. Each portion provides 2½ 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 addition al 4 hours. |
Production Notes
- The seasoning may need to be adjusted for younger grades.
- If the chicken, onions, or green peppers are frozen, thaw them in the refrigerator. Drain the green peppers and onions thoroughly on the day of assembly.
- Prepare the Chicken Fajitas for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
- Purchased chicken strips have a different nutritional value than the USDA Foods chicken strips. See recipe MRS 3230.1 for a recipe using USDA Foods chicken strips. There are also similar recipes using the diced chicken (MRS 3225-Briggs, MRS 3225-Merchants, and MRS 3225.1-USDA Foods).
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.