Chicken Fajitas

This sizzling chicken fajita recipe is the best and they’re easy to prepare! Grilled chicken is served with seared onions, corn, peppers and tomatoes wrapped in a warm tortilla!
Ingredients
Frozen chicken strips, cooked, thawed
Ground black or white pepper
(1 tablespoon, 1 teaspoon)
1.33 tablespoons
Granulated garlic
(1 tablespoon, 1 teaspoon)
1.33 tablespoons
Chili powder 2 tablespoons
Ground cumin 2 tablespoons
Dried oregano 2 teaspoons
Ancho chili powder
(¼ cup, 2 tablespoons), or Mexican seasoning mix
0.375 cup
Fresh green peppers, diced 8 ounces
Fresh onions, diced 12 ounces
Canned liquid pack whole kernel corn, drained
(2 pounds, 2 ounces), or 2 pounds 4 ounces frozen whole kernel corn
Canned diced tomatoes, drained 1 pound
Canned salsa 1 pound
Sugar 2 tablespoons
Canola oil ½ cup
Paprika 2 teaspoons
Fresh limes
(or ½ cup fresh lime juice)

Instructions
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.

Place marinated chicken in a large stock pot. Cook uncovered over medium-high heat for 2 minutes.

In a medium stock pot, add peppers and onions. Cook uncovered over medium-high heat until onions are translucent.

In a medium stock pot, add corn, tomatoes, salsa, sugar, oil, paprika, and lime juice. Simmer uncovered for 5 minutes. Stir occasionally.
Combine chicken, peppers, onions, and corn mixture in a large bowl. Toss well.

Using a No. 8 scoop, portion ½ cup 2⅓ tsp 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 pans

Serve 1 fajita.

Recipe Notes
Critical Control Point: Cool to 41 °F or lower within 4 hours.
Hold at 41 °F or below
 Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 135 °F or higher.
Special Tips:
1) If a grill is not available, a steam-jacketed kettle may be used to sauté the
chicken.
2) Lowfat sour cream (1 Tbsp per serving) and salsa (2 Tbsp per serving)
make excellent garnishes.
3) This makes an attractive lunch plate when served with Refried Beans 
Mexican Seasoning Mix 3/4 cup (about 4 1/2 oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1/4 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
Crediting: 1 fajita provides 2 oz meat/meat alternate, 1⁄8 cup of vegetable, and 1 oz equivalent grain

Nutrition Facts per Serving (1fajita)
Calories: 241 kcal | Fat: 6.28 g | Saturated fat: 1.41 g | Cholesterol: 51 mg | Sodium: 284 mg | Carbohydrates: 23.38 g | Fiber: 1.8 g | Protein: 22 g