Chicken Fajitas

Prep Time: 15 Minutes
Cook Time: 40 Minutes

Equipment

• Chef’s knife/Peeler/Cutting Board
• Spoon/Spatula
• Mixing Bowl or Pan
• 1⁄2 size- 2” deep production pans
• Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart

Ingredients

• Chicken, Breast Strips, Cooked
• Onions, Fresh, Diced
• Red Peppers, Fresh, Diced
• Fajita Spice Mix (see recipe)
• Cheddar Cheese
• Tortilla, Flour (Whole Wheat)

Method

1. Wash and remove core from red peppers. Peel onions. Diced red pepper and onions. In a large bowl, combine all ingredients except cheddar cheese and tortillas.
2. On an open tortilla shell, place a 65 gm portion of the chicken mixture and an 15 gm portion of cheese. Bulk: place open shells in 1⁄2 size- 2” deep production pans that have been prepared with nonstick spray. Cover the middle half of the pan with aluminum foil, leaving the ends uncovered. Cold Plating: Plate tortilla shells cold prior to tray assembly.
3. Bulk: Place pan in Multigen for 40 minutes. Cold Plating: Place on the hot side of the tray to retherm prior to service.
4. Serve Hot.

Garnish: Fresh Tomato Salsa

Food Accompany: Vegetable side salad