INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Potato, Whole, Baking, Fresh, 100 Count, #4105 | 100 medium potatoes |
Chicken Strips, Fajita, Frozen, #1028 | 19 pounds + 8 ounces |
Peppers, Green, Diced, Frozen, #1613 | 1 quart + 2 cups |
Onions, Frozen, Diced, #1610 | 1 quart |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Pimentos, Diced, Canned, #2817 | 56 ounces |
Sauce, Cheese, Nacho Flavor, Bulk, #2255 | 2 #10 cans |
1. | If the chicken, peppers, and onions are frozen, drain them in the refrigerator. Drain them on the day of assembly. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | POTATO BAKING INSTRUCTIONS: |
3. | Baking methods: To steam:
To bake:
Serve the potatoes immediately or cover them and place them in a warmer until ready for service. CCP: Internal temperature must reach 135 degrees F or higher for 15 seconds. |
4. | Heat the chicken according to package and/or case directions. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Sauté the peppers and onions in a braising pan, steam jacketed kettle, or large stock pot coated with food release spray, until they are tender . |
6. | Drain the pimentos and add to them to the pepper and onion mixture. Heat until the desired temperature is reached. Cover the vegetables and hold for service. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. CCP: Cover and hold for service at 135 degrees F or higher. |
7. | Open the cans of cheese sauce. Pour it into a stock pot. Heat the sauce until the desired temperature is reached. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
8. | SERVING THE LOADED BAKED POTATO:
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9. | Serve the potatoes immediately, or cover them and place them in the warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. |
10. | Portion one potato, meat, and vegetables per serving. Each portion provides 2 oz. eq. meat/meat alternate, ¾ cup starchy vegetable, and 1/8 cup other vegetable. Unassembled potatoes may be re-heated. Discard any assembled leftover potatoes. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check the temperature every 30 minutes. Discard any assembled leftovers. |
- If the chicken, onions, or green peppers are frozen, thaw them in the refrigerator. Drain them thoroughly on the day of assembly.
-Prepare the Chicken Fajita Baked Potatoes for just in time service. Batch cook: Complete the final preparation steps for only what can be served in a 30-minute period to maintain maximum quality.
Leftover assembled baked potatoes should be discarded. Any leftover unassembled baked potatoes could be used for soup, potato salad, or quick baked potatoes.
- Purchased fajita chicken strips have a different yield and nutritional value than USDA Foods chicken strips. See recipe MRS 3255.1 for a recipe using USDA Foods fajita chicken.
-Refer to 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.
-Use USDA Foods or Department of Defense (DoD) products when available.
If changes are made in ingredients, check the crediting information, and re-calculate the nutrition analysis.
1. | ![]() One serving of a Fajita Chicken Loaded Baked Potato |