Chicken Fajitas

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary6 ozElementary12 TbspElementary1
Secondary8 ozSecondary1 CSecondary1
Recipe Total Yield
Volume3 qt, 1.38 pt
Weight59 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil1 pt1 pt
Onion, Yellow1/4 inch slices27 lb25 lb7 gal, 2 qt
Pepper, Green1/2 inch by 2 inch slices15 lb12.5 lb5 gal
Pepper, Red1/2 inch by 2 inch slices14 lb12.5 lb4 gal, 2 qt
Cumin, Ground5 oz5 oz1 C, 10.67 Tbsp
Salt, Kosher5 oz5 oz8 Tbsp
Black Pepper, Ground1 oz1 oz4 Tbsp
Chicken, Diced Cooked 25 lb25 lb
Tortilla, Flour 6 inchElementary158 TORTILLA (EA 1.4 OZ)158
Tortilla, Flour 6 inchSecondary118 TORTILLA (EA 1.4 OZ)118
Chicken Fajita Meat, USDA5.4 lb3 qt, 1.25 C


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

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:4.9
Weight Per Pan:12 lb
Elementary Portions Per Pan:32
Secondary Portions Per Pan:24
Elementary Serving Utensil:6-oz spoodle
Secondary Serving Utensil:8-oz spoodle