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
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
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.
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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 |
