Chicken Fajitas

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	6 oz	Elementary	12 Tbsp	Elementary	1
Secondary	8 oz	Secondary	1 C	Secondary	1

Recipe Total Yield
Volume	3 qt, 1.38 pt
Weight	59 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2.5	1.5	0.5
Secondary	3.4	1.5	0.75

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume	Prepped Each
Vegetable Oil		1 pt		1 pt
Onion, Yellow	1/4 inch slices	27 lb	25 lb	7 gal, 2 qt
Pepper, Green	1/2 inch by 2 inch slices	15 lb	12.5 lb	5 gal
Pepper, Red	1/2 inch by 2 inch slices	14 lb	12.5 lb	4 gal, 2 qt
Cumin, Ground		5 oz	5 oz	1 C, 10.67 Tbsp
Salt, Kosher		5 oz	5 oz	8 Tbsp
Black Pepper, Ground		1 oz	1 oz	4 Tbsp
Chicken, Diced Cooked		25 lb	25 lb
Tortilla, Flour 6 inch	Elementary	158 TORTILLA (EA 1.4 OZ)			158
Tortilla, Flour 6 inch	Secondary	118 TORTILLA (EA 1.4 OZ)			118
Chicken Fajita Meat, USDA			5.4 lb	3 qt, 1.25 C

Thaw chicken meat.
Heat oil in a tilt skillet or squarehead pan over medium high heat in batches if needed.
Add onions and cook until translucent.
Add bell peppers, cumin, salt and pepper.
Cook until vegetables are soft, but still hold their shape.
If serving immediately, add chicken and heat through to 165 degrees.
If cooking for next day service, cool vegetables according to HACCP SOP.
Mix cooled vegetables with chicken.
Transfer to 2.5-inch hotel pans.
Reheat, covered until internal temperature reaches 165 degrees.
Hold hot for service according to HACCP SOP.
Serve with warm tortillas.
Note, purchase tortillas based on EITHER elementary or secondary quantities even though the ingredient appears twice in the recipe.