MEASURE (FOR 100 SERVINGS)
Chicken Strips, Fajita, Southwest Flavor
14 pound(s) + 3 ounce(s)
Pan Release Spray, Vegetable Oil, #2514
Bell Peppers, Green, Whole, Fresh, #4104
2 quart(s) + 1 cup(s)
Onions, Frozen, Diced, #1610
Pimentos, Diced, Canned, #2817
1 pound(s) + 12 ounce(s)
Bun, Hamburger, WGR, #1228
Cheese, Mozzarella, Shredded, #1307
3 pound(s) + 2 ounce(s)
Heat chicken strips according to package directions.
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
Spray braising pan with pan release spray. Sauté peppers, onion and pimentos for 5 minutes. Set aside.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 1 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 product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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.
Sandwiches may also be individually wrapped for service.
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