Source: MRS 2017
MRS: 529.1 — Poultry (500s)

Chicken Fajitas(Diced)-Briggs-USDA

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  pound(s) + 8  ounce(s)
Spice Blend MS, Southwest, No Salt, #2735
1  cup(s)
Salsa, Bulk, #A237-USDA Foods
1  gallon(s) + 3  quart(s)
Pimentos, Diced, Canned, #2817
28  ounce(s)
Onions, Frozen, Diced, #1610
1  pound(s)
Peppers, Green, Diced, Frozen, #1613
2  cup(s)
Tortilla, Soft Flour, 6”, #1221
100  tortilla(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
6  pound(s) + 4  ounce(s)


Place chicken in braising pan or steam-jacketed kettle and heat. Sprinkle with Southwest Spice Blend and mix in 1 gallon of salsa and cook for five minutes. 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 overheat 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 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 product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

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 Meal" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

This recipe uses the purchased fajita chicken strips. Please notice that the amount of chicken used and the nutritional analysis is different than recipe "MRS527-Chicken Fajitas (USDA Foods)" (which uses USDA Foods fajita chicken strips) and "MRS 528-Chicken Fajita (Purchased)" (which uses purchased fajita chicken strips).

Nutrients Per Serving
19.58 g
Dietary Fiber
1.63 g
27.98 g
494.00 mg
Total Fat
10.69 g
Sat. Fat
6.23 g
Trans Fat
0.00 g