Chicken Fajita
6 servings
For 25 & 50 servings, see Recipe notes below.
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.
Ingredients
Chicken Fajita
| 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 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 3 ½ oz Canned tomatoes no-salt-added, diced, drained |
| ½ cup or 3 ½ 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 Fresh lime juice |
| 6 (1 oz each) Whole grain tortillas |
Chicken Fajita Directions
- 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.
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
