Source: MRS 2015
MRS: 560 — Poultry (500s)

Fajita Chicken Loaded Baked Potato

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ¾ cup starchy vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 potato
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Other) Vegetables (Starchy)
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
100  medium potato(es)
Chicken Strips, Fajita, Frozen, #1028
14  pound(s) + 4  ounce(s)
Bell Peppers, Green, Whole, Fresh, #4104
2  pound(s) + 8  ounce(s)
Peppers, Sweet, Red, Raw
3  pound(s)
Onions, Frozen, Diced, #1610
2  pound(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Sauce, Cheese, Nacho Flavor, Bulk, #2255
2  #10 can(s)
DIRECTIONS

1.

POTATO BAKING INSTRUCTIONS:
Wash potatoes thoroughly. Scrub with a vegetable brush.

2.

Baking methods:

To steam:
Place in perforated baking pans and steam until done, approximately 1 hour and 15 minutes.

To bake:
Place on baking sheet pan and cover tightly with aluminum foil or lid and bake at 400 degrees F for 1 hour and 30 minutes.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

3.

Heat chicken according to package and/or case directions.

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

4.

Sauté or steam peppers and onions until crispy tender. If sautéed, spray cooking surface with pan release spray.

5.

Open cans of cheese sauce and heat sauce until warm.

CCP:  Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process.

6.

SERVING OF LOADED BAKED POTATO:

Slice potato in half without completely dividing. Place in potato boat.

7.

Add 2 1/4 ounce portion of chicken, ¼ cup portion of pepper and onion mixture, and top with 2 ounces of nacho cheese sauce.

8.

Cover and place in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.

9.

Portion 1 potato, meat, and vegetables per serving. Each portion provides 2 oz. eq. meat/meat alternate, 3/4 cup starchy vegetable, and 1/8 cup other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes.  Discard any assembled leftovers.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods 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

Leftover assembled baked potatoes should be discarded.
Any leftover unassembled baked potatoes could be used for soup, potato salad, or quick baked potatoes.

Nutrients Per Serving
Calories
316
Carbohydrates
47.95 g
Dietary Fiber
4.36 g
Protein
20.37 g
Sodium
951.00 mg
Total Fat
4.03 g
Sat. Fat
0.54 g
Trans Fat
0.00 g


Illustrated Presentation of Fajita Chicken Loaded Baked Potato
1.

1 serving of Chicken and Ham Loaded Baked Potato