RECIPE DETAILS
Item ID: 1807511
Serving Description: 8 Ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1807511
Serving Description: 8 Ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: Milk, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Onion: 78%
- Bell Peppers: 73%
Pre-Preparation
-
Thaw the chicken under refrigeration per HACCP procedures.
-
Wash produce as needed.
-
Slice onions and peppers.
-
Preheat oven to 350°F.
Preparation
-
Heat oil in a tilt skillet over medium-high heat, in batches if needed.
-
Add onions and cook for about 7 minutes or until the edges are slightly golden, then turn off heat.
-
Add bell peppers, cumin, salt, and pepper. Stir to combine until well incorporated.
-
Add 5 lbs 6.4 oz of chicken and 7 lbs 9.6 oz of vegetables per hotel pan (total weight per pan should be about 13 lbs).
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Cover each hotel pan with parchment paper and foil.
-
Heat covered at 350°F until the internal temperature of the mixture reaches 165°F.
Note: If preparing ahead of time or sending to site kitchens, cool according to HACCP (complex). Label, date, and keep under refrigeration until transport or service. Follow the heating instructions in step 6 for the day of service.
Serving
- Use a slotted spoon to place 8 oz of chicken and veg fajita mix on the plate.
- Place 1 warm, folded tortilla next to the fajita mix.
- Top fajita mix with 1 ounce of cheddar cheese upon request.
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.5 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.75 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 4.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 558.50 kcal |
| Total Fat | 25.88 gm |
| Saturated Fat | 10.68 gm |
| Trans Fat | 0.04* gm |
| Sodium | 1,119.49 mg |
| Carbohydrates | 43.56 gm |
| Fiber | 8.88 gm |
| Sugars | 12.16 gm |
| Added Sugars | 0.00* gm |
