RECIPE DETAILS
Item ID: 1980261
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps
Allergens: None
RECIPE DETAILS
Item ID: 1980261
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Thaw fajita chicken and cheeses under refrigeration.
- Preheat oven to 350°F.
Preparation
- Mix the chicken with the spices until the chicken is evenly coated.
- Place 10 lb seasoned chicken per hotel pan; cover pans with parchment paper and foil.
- Heat covered chicken at 350°F for about 15 minutes, or until the internal temperature reaches 165°F.
- In a separate container, mix the cheeses together.
- Line sheet pans with parchment and lay 14 hoagie rolls open-faced per pan.
- Place 3 oz of chicken on each roll.
- Top each sandwich with 1/2 oz cheese mix and bake at 350°F for about 10 minutes, or until the cheese melts.
- Serve sandwiches immediately, or hold hot until service at 140°F or higher.
If preparing ahead or transporting out:
- After seasoning, cover chicken pans with parchment and foil, label, and refrigerate until service or transport.
- Mix cheeses in storage containers, label, and refrigerate until service or transport.
- When ready to serve, follow the cooking instruction steps 3–8 above.
Serving
Serving = 1 sandwich
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 342.99 kcal |
| Total Fat | 12.13 gm |
| Saturated Fat | 4.15 gm |
| Trans Fat | 0.04* gm |
| Sodium | 282.86 mg |
| Carbohydrates | 29.21 gm |
| Fiber | 2.00 gm |
| Sugars | 1.08 gm |
| Added Sugars | 1.03* gm |
