Chicken Fajitas

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Step 1

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.

Step 2

Critical control Point: Cool to 40 degrees F or lower within 4 hours

Step 3

Critical control point: Hold at 40 degrees F or below

Step 4

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

Step 5

Critical control point: Heat to 165 degrees F or higher for at least 15 seconds

Step 6

Set aside for Step 9

Step 7

In a medium stock pot, add peppers and onions. Cook uncovered over medium-high heat until onions are translucent. Set aside for Step 9

Step 8

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

Step 9

Combine chicken, peppers, onions, and corn mixture in a large bowl. Toss well

Step 10

Portion 1/2 cup 2 1/3 tsp (about 4 1/5 oz) of chicken mixture on a tortilla. Spread filling on half of tortilla, and fold in other half like a taco. Place fajitas on steam table pan (12" x 20" x 2 1/2"). For 25 servings use one pan

Step 11

Critical control point: Hold for hot service at 140 degrees F or higher

Step 12

Serve 1 fajita