RECIPE DETAILS
Item ID: MP081
Serving Description: 8 Ounces
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MP081
Serving Description: 8 Ounces
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yield Factors -
Onion yield = 78%.
Green Pepper yield = 73%.
Red Pepper yield = 73%.
1. Thaw fajita chicken meat under refrigeration.
2. Slice onion and peppers.
3. Preheat oven to 350 degrees.
Preparation
1. Heat oil in tilt skillet over medium-high heat in batches if needed.
2. Add onions and cook about 7 minutes or until just slightly colored. Turn off heat.
3. Add bell peppers, cumin, salt and pepper. Stir to combine until well incorporated.
4. Add 5.4lb of chicken and 7.6lb of veggies per hotel pan. Drain off liquid as you go.
Note: Total weight per pan should be about 13lb.
5. Cover with parchment paper and foil.
6. Heat covered at 350 degrees until internal temperature of mixture is 165 degrees for service.
Note: If preparing ahead of time or sending to site kitchens cool per HACC SOP, label, date, and keep under refrigeration until transport or service. Follow heating instructions in step #6 for day of service.
Serving
Serving:
1. Using slotted spoon, place 8oz volume of fajita on plate.
2. Place 1 warm, folded tortilla next to fajita mix.
3. Top fajita mix with 1 ounce cheddar cheese if customer would like.
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: 483.73 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 6.52% | |
| Red Orange: 0.5 | Grains: 2 | Sodium: 1363.53 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.75 | |||
| Additional: 0.25 |
