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 (Starchy)
Vegetables (Other)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105	100 medium potatoes
Chicken Strips, Fajita, Frozen, #1028	14 pounds + 4 ounces
Bell Peppers, Green, Whole, Fresh, #4104	1 quart + 3 cups
Peppers, Green, Diced, Frozen, #1613	3 pounds
Onions, Frozen, Diced, #1610	2 pounds
Pan Release Spray, Vegetable Oil, #2514	10 second spray
Sauce, Cheese, Nacho Flavor, Bulk, #2255	2 #10 cans

DIRECTIONS

1.	Thaw the chicken in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower).
2.	POTATO BAKING INSTRUCTIONS: Wash the potatoes thoroughly. Scrub them with a vegetable brush.
3.	Baking methods: To steam: Place the potatoes in perforated baking pans and steam them until they are done, approximately 1 hour and 15 minutes. To bake: Place the potatoes on sheet pan and cover them tightly with aluminum foil or a 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.
4.	Heat the 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. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
5.	Slack the peppers and onions in the refrigerator.
6.	Spray a braising pan with food release spray. Add the onions and peppers, then sauté them for about 5 minutes, or until the onions and peppers are tender.
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 OF LOADED BAKED POTATO: Slice the potatos in half without completely dividing. Place them in potato boats. Add 2¼ ounce portion of chicken, ¼ cup portion of pepper and onion mixture, and top with 2 ounces of nacho cheese sauce.
9.	Cover 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 1 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 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

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

20.40 g

Sodium

952.00 mg

Total Fat

4.04 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