Chicken Fajita USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Chicken Fajitas are an easy and delicious Mexican recipe! A warm tortilla holds seasoned juicy chicken, sautéed pepper and onions, and toppings; finished with a squeeze of fresh lime!
CACFP Adult Portion Crediting Information
1 Fajita provides ½ cup vegetable (¼ cup additional vegetable, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
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Instructions
 

  • Combine chicken, pepper, garlic powder, chili powder, cumin, oregano, and ancho chili powder in a large bowl. Stir well. Cover tightly. Allow chicken mixture to marinate for 12-24 hours.
  • Place marinated chicken in a large stock pot. Cook uncovered over medium-high heat for 2-3 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Set aside for step 9.
  • Spray medium stock pot lightly with pan release spray and heat to medium high heat. Add peppers and onions. Sauté uncovered for 3 minutes. Remove from heat.
    Set aside for step 9.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • In a medium stock pot, add corn, tomatoes, salsa, sugar, oil, paprika, and lime juice. Simmer uncovered for 5 minutes over medium heat. Stir occasionally. Set aside for step 9.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Combine chicken, peppers, onions, and corn mixture in a large bowl 1 qt 3 cups (3 lb 4 oz). Toss well.
  • Using a No. 16 scoop, portion ¼ cup (about 2¾ oz) chicken mixture on each tortilla. Spread filling on half of tortilla, and fold in the other half like a taco. Place 25 fajitas on each steam table pan (12” x 20” x 2½”).
    For 25 servings, use 2 pans.
    For 50 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve 2 fajitas.

Nutrition INFORMATION

Chicken Fajita USDA Recipe for Adults in CACFP
Amount Per Serving
 
2 fajitas
Calories
317
Total Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
45
mg
15
%
Sodium
 
448
mg
19
%
Total Carbohydrate
 
40
g
13
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
6
g
7
%
Protein
 
22
g
44
%
Vitamin A
 
23
mcg
Vitamin C
 
26
mg
32
%
Vitamin D
 
3
IU
20
%
Calcium
 
123
mg
12
%
Iron
 
3
mg
17
%
Potassium
 
360
mg
10
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh red bell pepper: 11 oz
Fresh green bell pepper: 11 oz
Fresh onions: 10 oz
Fresh limes: 6 ea
50 Servings:
Fresh red bell pepper: 1 lb 6 oz
Fresh green bell pepper: 1 lb 6 oz
Fresh onions: 1 lb 4 oz
Fresh limes: 12 ea

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #3: Complex Food Preparation.
Mexican Seasoning Mix ¾ cup (about 4½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
Yield / Volume
25 Servings:
About 1 gal
About 7 lb 15 oz/2 steam table pans
(12” x 20” x 2½”)
50 Servings:
About 2 gal
About 15 lb 14 oz/4 steam table pans
(12” x 20” x 2½”)