These Chicken Fajitas have diced chicken breast, combined with salsa, vegetables, Mexican spices and lime juice served in a whole grain tortilla.NSLP/SBP CREDITING INFORMATION1 fajita provides 2 oz equivalent meat, ¹⁄8 cup starchy vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
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.
Critical Control Point: Cool to 41 °F or lower within 4 hours.
Critical Control Point: Hold at 41 °F or below.
Place marinated chicken in a large stock pot. Cook uncovered over medium–high heat for 2 minutes.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Set aside for step 9.
In a medium stock pot, add peppers and onions. Cook uncovered over medium–high heat until onions are translucent. Set aside for step 9.
In a medium stock pot, add corn, tomatoes, salsa, sugar, oil, paprika, and lime juice. Simmer uncovered for 5 minutes. Stir occasionally. Set aside for step 9.
Combine chicken, peppers, onions, and corn mixture in a large bowl. Toss well.
Using a rounded No. 8 scoop, portion 1⁄2 cup 2⅓ tsp (about 4⅕ oz) chicken mixture on a tortilla. Spread filling on half of tortilla, and fold in other half like a taco. Place 25 fajitas on each steam table pan (12" x 20" x 2½").For 50 servings, use 2 pan.For 100 servings, use 4 pans.
Critical Control Point: Hold for hot service at 135 °F or higher.
Serve 1 fajita.
Chicken Fajitas USDA Recipe for Schools
Amount Per Serving (1 fajita)
Calories 267Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Total Carbohydrates 28g9%
Dietary Fiber 4g17%
Total Sugars 2g2%
Vitamin D 0IU0%
Mature onions: 14 oz
Green bell peppers: 10 oz
Limes: 12 oz
Mature onions: 1 lb 12 oz
Green bell peppers: 1 lb 4 oz
Limes: 1 lb 8 oz
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.