RECIPE DETAILS
Item ID: 2029473
Serving Size: 2 Fajitas
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12, Chicken
Allergens: Wheat
RECIPE DETAILS
Item ID: 2029473
Serving Size: 2 Fajitas
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12, Chicken
Allergens: Wheat
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
Yield
- Chicken Thigh: 63% (cooked)
- Bell Pepper: 73%
- Onion: 78%
- Cilantro: 84%
Pre-Preparation
- Trim excess fat from chicken.
- Wash produce as needed.
- Slice bell peppers and onions into thin strips.
- Chop cilantro.
Preparation
- In a tilt skillet set on medium high heat, add the first amount of oil.
- When the skillet is hot, add chicken and sear until the sides get slightly golden.
- Season chicken with salt, pepper, cumin, and garlic.
- Mix the chicken base with the water, then add to the tilt skillet with the chicken.
- Cook until chicken is cooked through and the internal temperature is 165°F.
- Remove chicken and slice into 1/2″ thick strips.
- Add remaining oil, peppers, and onions to the tilt skillet and sautée until they are cooked through.
- Add sliced chicken back to the tilt skillet and toss with vegetables to combine.
- Turn off heat and add cilantro.
Servings
Serving size: 1 cup chicken and vegetables served with 2 tortillas on the side
Suggested serving utensils: #4 disher and tongs
Recipe Source: Yuma Union High School District
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 | ⅛ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 1.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 316.99 kcal |
| Total Fat | 9.75 gm |
| Saturated Fat | 2.27 gm |
| Trans Fat | 0.02* gm |
| Sodium | 768.54 mg |
| Carbohydrates | 36.96 gm |
| Fiber | 3.31* gm |
| Sugars | 2.26* gm |
| Added Sugars | 0.00* gm |
