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CHICKEN FAJITA SEC

RECIPE DETAILS

Item ID: MP081

Batch Quantity: 24

Serving Size: 8

Serving Measure: OZ

Serving Description: SVG (8 OZ)

Nutrition Link: 80287

Food Category: Chicken

HACCP: POULT

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: MP081

Batch Quantity: 24

Serving Size: 8

Serving Measure: OZ

Serving Description: SVG (8 OZ)

Nutrition Link: 80287

Food Category: Chicken

HACCP: POULT

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Yield Factors -
Onion yield = 78%.
Green Pepper yield = 73%.
Red Pepper yield = 73%.
Cheese in recipe will be served at satellite, OVS.
Thaw fajita chicken meat under refrigeration.

Heat oil in tilt skillet over medium high heat in batches if needed.
Add onions and cook about 7 minutes or until just slightly colored. Turn off heat.
Add bell peppers, cumin, salt and pepper. Once incorporated together, move to another vessel.
Cool vegetables according to HACCP SOP.

Preparation

Add 5.4# chicken per pan. Add 7.6# of veggies, draining off as you go. Use strainer to scoop veggies out of liquid, so that when finished you will have a large quantity of liquid remaining.
Transfer to 2.5-inch hotel pans. Total weight in pan for 24 sec servings is 13#.
Cover with parchment paper and foil. Label, date, keep under refrigeration until transport.

Serving

Keep product in cooler until morning of service.
Preheat oven to 350 degrees.
Reheat covered, until internal temperature reaches 165 degrees F.
Hold hot for service according to HACCP SOP.
Pull tortilla out of cooler and warm to room temperature. You may heat them gently in warmer, but do not do too far in advance or they will harden.

Using slotted 8 oz spoodle, place 8 oz volume of fajita on plate. Place 1 warm, folded tortilla next to fajita mix. Top fajita mix with 1 ounce cheddar cheese if customer would like.

4.5 MMA with cheese
2 G

To serve to-go style:
Serve chicken, peppers and onions warm or cold in a to-go carton. Wrap tortillas in plastic or foil and serve on the side


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 1.5 Meat/Meat Alternative: 4.5 Calories: 519.38
Dark Green: 0 Milk: 0 Sat. Fat: 6.44%
Red Orange: 0.5 Grains: 2 Sodium: 1367.63
Legumes: 0
Starchy: 0
Other: 1
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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