School Foodservice Turkey Fajitas

Culinary Setting
Boneless Breast
Dish Type


2 c cider vinegar

1/2 c sugar

1 c onion, chopped

2-1/2 c green bell pepper, seeded, chopped, medium dice

3 tbsp dried oregano leaves

3 tbsp chili powder

2 tbsp garlic powder

2 tbsp ground cumin

2 tsp pepper

9 lbs TURKEY ROAST, raw, cut into 1/4-inch strips

1 lb green pepper, seeded, chopped, medium dice

2 lbs, 2 oz lettuce, shredded

1 lb, 4 oz tomatoes, medium dice

1 lb, 10 oz Cheddar cheese, grated

60 (6-inch) flour or corn totilla shells

1 lb onions, finely diced

1 Gallon mild salsa

5 lbs sour cream



In 1 gallon container, combine vinegar, sugar, onion, bell pepper, oregano, chili powder, garlic powder, cumin and pepper. Mix thoroughly. Add turkey, cover and refrigerate for 6-8 hours.

Stir-fry turkey mixture in tilting kettle until turkey is no longer pink and 160 degrees F. is reached throughout the mixture. Scoop mixture into 2x12x20-inch steam table pan and hold for service.

In a separate 2x12x20-inch steam table pan, combine bell pepper, lettuce and tomato. Cover and refrigerate until service.

To serve 60 portions, place 1 ounce (#16 scoop) turkey mixture and 2 tablespoons cheese on each tortilla. Top with 1 (#10) scoop fresh vegetable mixture. Garnish with onions, salsa and sour cream as desired.

Yields 60 2-ounce portions.

Nutrition Facts

356 Total Calories

17 g Total Fat

43 % Daily Total Fat

66 g Cholesterol

890 mg Sodium

33 g Total Carbohydrates

20 g Protein