Turkey Breast Fajitas

Portion Size:

DIRECTIONS

Toss the peppers and onions with the oil. Spread on baking sheets and roast in a 400° oven until they are lightly brown and soft.
Mix the turkey, chili powder, and cumin in 2" or 4" hotel pans. Add 1 cup of water to each pan. Cover and heat in a 350°F oven for 25-35 minutes.
Heat the tortillas.
Portion 1.5 oz of turkey into each warm tortilla. Top with about 1 tbsp. peppers, and 1 tbsp. onions.
Serve two fajitas with a 2 oz. portion of guacamole.

INGREDIENT Green/Red Bell Peppers, Sliced in strips
50 SERVINGS MEASURE: WEIGHT: 5 lb. 3 oz.	100 SERVINGS MEASURE: WEIGHT: 10 lb. 6 oz.

INGREDIENT Onions, Sliced in strips
50 SERVINGS MEASURE: WEIGHT: 6 lb. 6 oz.	100 SERVINGS MEASURE: WEIGHT: 12 lb. 12 oz.

INGREDIENT Vegetable Oil
50 SERVINGS MEASURE: 4 oz. WEIGHT:	100 SERVINGS MEASURE: 1 c. WEIGHT:

INGREDIENT Chunked White Turkey 644820
50 SERVINGS MEASURE: WEIGHT: 9 lb. 6 oz.	100 SERVINGS MEASURE: WEIGHT: 18 lb. 12 oz.

INGREDIENT Chili Powder
50 SERVINGS MEASURE: 4 oz. WEIGHT:	100 SERVINGS MEASURE: 1 c. WEIGHT:

INGREDIENT Ground Cumin
50 SERVINGS MEASURE: 4 oz. WEIGHT:	100 SERVINGS MEASURE: 1 c. WEIGHT:

INGREDIENT Water
50 SERVINGS MEASURE: 2 c. WEIGHT:	100 SERVINGS MEASURE: 1 qt. WEIGHT:

INGREDIENT Flour Tortillas, 6", 1 oz.
50 SERVINGS MEASURE: 100 ea. WEIGHT:	100 SERVINGS MEASURE: 200 ea. WEIGHT:

INGREDIENT Guacamole, Prepared
50 SERVINGS MEASURE: 3 qt. 2 c. WEIGHT:	100 SERVINGS MEASURE: 7 qt. WEIGHT:

NUTRIENTS PER SERVING
Calories	408 cal
Fat	18.3 g
Saturated Fat	4.64 g
Trans Fat	0 g
Cholesterol	41 mg
Sodium	1009 mg
Carbohydrates	36 g
Dietary Fiber	10.4 g
Protein	25 g

1 serving provides 2 oz. meat/meat alternate, 2 oz. Eq. servings bread/grain and 1/2 c. vegetable.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Turkey Breast Fajitas

Portion Size:

DIRECTIONS

Toss the peppers and onions with the oil. Spread on baking sheets and roast in a 400° oven until they are lightly brown and soft.
Mix the turkey, chili powder, and cumin in 2" or 4" hotel pans. Add 1 cup of water to each pan. Cover and heat in a 350°F oven for 25-35 minutes.
Heat the tortillas.
Portion 1.5 oz of turkey into each warm tortilla. Top with about 1 tbsp. peppers, and 1 tbsp. onions.
Serve two fajitas with a 2 oz. portion of guacamole.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
Green/Red Bell Peppers, Sliced in strips		5 lb. 3 oz.		10 lb. 6 oz.
Onions, Sliced in strips		6 lb. 6 oz.		12 lb. 12 oz.
Vegetable Oil	4 oz.		1 c.
Chunked White Turkey 644820		9 lb. 6 oz.		18 lb. 12 oz.
Chili Powder	4 oz.		1 c.
Ground Cumin	4 oz.		1 c.
Water	2 c.		1 qt.
Flour Tortillas, 6", 1 oz.	100 ea.		200 ea.
Guacamole, Prepared	3 qt. 2 c.		7 qt.

NUTRIENTS PER SERVING
Calories	408 cal	Fat	18.3 g	Saturated Fat	4.64 g
Trans Fat	0 g	Cholesterol	41 mg	Sodium	1009 mg
Carbohydrates	36 g	Dietary Fiber	10.4 g	Protein	25 g

1 serving provides 2 oz. meat/meat alternate, 2 oz. Eq. servings bread/grain and 1/2 c. vegetable.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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Turkey Breast Fajitas

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Turkey Breast Fajitas

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS