MEASURE (FOR 100 SERVINGS)
Chicken Strips, Fajita, Southwest Flavor, #1028
14 pounds + 3 ounces
Pan Release Spray, Vegetable Oil, #2514
Bell Peppers, Green, Whole, Fresh, #4104
2 quarts + 1 cup
Onions, Frozen, Diced, #1610
Pimentos, Diced, Canned, #2817
1 pound + 12 ounces
Bun, Hamburger, WGR, #1228
Cheese, Mozzarella, Shredded, #1307
3 pounds + 2 ounces
Heat the chicken strips according to package directions.
CCP: Heat to 155 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.
Spray a braising pan with pan release spray. Sauté the peppers, onions and pimentos for 5 minutes. Set them aside until ready for sandwich assembly.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve immediately, or cover pan with lid, foil or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F until ready for service.
Portion 1 Philly Chicken Sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and ¼ cup other vegetable.
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.
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 Meals" provides seasoning and serving ideas for sandwiches.
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