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Chicken Fajitas (Commodity)
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 fajita
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Strips, Fajita, Commodity, #533 | 16 pound(s) + 14 ounce(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 cup(s) |
Pimentos, Diced, Canned, #276 | 28 ounce(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) |
Peppers, Green, Diced, Frozen, #75 | 1 pound(s) |
Tortilla, Soft Flour, 6", #61 | 100 tortilla(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA | 6 pound(s) + 4 ounce(s) |
Salsa, Mild, Bulk, #269 | 1 gallon(s) |
DIRECTIONS
1. | Place chicken in braising pan or steam-jacketed kettle and heat. Sprinkle Southwest spice blend over chicken. Add pimento and mix well. |
2. | Place onions and green peppers on top of chicken mixture. Stir mixture and heat thoroughly. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Place chicken mixture in steamtable pans and hold for service. Do not over heat the product. |
4. | Warm tortillas in oven or according to package directions. |
5. | Portion 1 ounce of cheese in container. Portion 1 ounce of salsa in container. |
6. | Assemble on line by portioning 1/2 cup of mixture on top of warmed tortilla. Offer students cheese and salsa portions. |
7. | Portion one filled tortilla with cheese and salsa provides per serving. Each portion provides 3 oz. eq. of meat/meat alternate, 1 oz. eq. of whole grain, and 1/8 cup of red/orange vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill with in 6 hours to 41 degrees F or lower. |
Production Notes
Adjust seasoning for students in younger grades.
Use commodity products when available.
Miscellaneous Notes
This recipe uses the commodity fajita chicken strips. Please notice that the amount of chicken used and the nutritional analysis is different than recipe "MRS528-Chicken Fajitas (Purchased)" (which uses purchased fajita chicken strips) and "MRS 529-Chicken Fajita (Diced)" (which uses diced chicken).
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken Fajitas (Commodity)
| 1. |  Chicken mixture in a steamtable pan | 2. |  One serving of Chicken Fajita with salsa and cheese |