Chicken Fajitas

Instructions

Pre-Preparation

Yield Factors -
Onion yield = 78%.
Green Pepper yield = 73%.
Red Pepper yield = 73%.

1. Thaw fajita chicken meat under refrigeration.
2. Wash and 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 HACCP (complex) 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.