Chicken Fajita USDA Recipe for Family Child Care

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Chicken Fajita USDA Recipe for Family Child Care

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 Home Childcare Crediting Information

1 Fajita provides ½ cup vegetable (¼ cup additional vegetable, ⅛ cup starchy vegetable, ⅛ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: Recipes for Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Main Dish (Entrée)

Program Meal Component: Grains, Meats, Vegetables

Vegetable Subgroup: Starchy Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Sauté

Season: Summer, Fall

6 Servings

Calories: 230

Ingredients

7 oz Frozen chicken strips, cooked, thawed
½ tsp Ground black or white pepper
½ tsp Garlic Powder
1 tsp Chili powder
1 tsp Ground cumin
¼ tsp Dried oregano
1 Tbsp Ancho chili powder
- - OR
1 Tbsp Mexican Seasoning Mix (See Notes Section)
½ cup or 3 oz Red bell pepper, sliced
½ cup or 3 oz Fresh green bell peppers, sliced
½ cup or 2 oz Fresh onions, sliced
1¼ cup or 8 oz Frozen corn, thawed, drained
½ cup or 3½ oz Canned tomatoes no-salt-added, diced, drained
½ cup or 3½ oz Canned low-sodium salsa
1 tsp Sugar
⅛ cup or 2 Tbsp Canola oil
¼ tsp Paprika
¼ cup or 2 oz (1 lime) Fresh limes
- - OR
¼ cup Fresh lime juice
6 (1 oz each) Whole grain tortillas

-

7 oz Frozen chicken strips, cooked, thawed
½ tsp Ground black or white pepper
½ tsp Garlic Powder
1 tsp Chili powder
1 tsp Ground cumin
¼ tsp Dried oregano
1 Tbsp Ancho chili powder
- - OR
1 Tbsp Mexican Seasoning Mix (See Notes Section)
½ cup or 3 oz Red bell pepper, sliced
½ cup or 3 oz Fresh green bell peppers, sliced
½ cup or 2 oz Fresh onions, sliced
1¼ cup or 8 oz Frozen corn, thawed, drained
½ cup or 3½ oz Canned tomatoes no-salt-added, diced, drained
½ cup or 3½ oz Canned low-sodium salsa
1 tsp Sugar
⅛ cup or 2 Tbsp Canola oil
¼ tsp Paprika
¼ cup or 2 oz (1 lime) Fresh limes
- - OR
¼ cup Fresh lime juice
6 (1 oz each) Whole grain tortillas

Instructions

Combine chicken, pepper, garlic powder, chili powder, cumin, oregano, and Ancho chili powder or Mexican seasoning mix in a large bowl. Stir well. Cover tightly. Allow chicken mixture to marinate for 12-24 hours.
Spray medium saucepan lightly with a pan release spray. Heat saucepan to medium high heat and place marinated chicken in saucepan. Sauté uncovered for 5 minutes.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Set aside for step 8.
In another medium saucepan, spray lightly with a pan release spray. Add peppers and onions. Sauté uncovered over medium-high heat until onions for 2-3 minutes.
Set aside for step 8.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
In a third medium saucepan, add corn, tomatoes, salsa, sugar, oil, paprika, and lime juice. Simmer uncovered for 5 minutes over medium heat. Stir occasionally.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
Combine marinated chicken, sautéed peppers and onions, and corn mixture in a large mixing bowl. Toss well.
Using a No. 8 scoop, portion ½ cup chicken mixture on a tortilla. Spread filling on half of tortilla, and fold in half like a taco. Place 6 fajitas on baking dish (9” x 13” x 2”).
Critical Control Point: Hold for hot service at 140 °F or higher.
Serve 1 fajita.

Notes

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.

Nutrition