Chicken Fajitas

3 lb chicken strips, cooked

2 tsp Ground black or white pepper

2 tsp Garlic powder

1 Tbsp Chili powder

1 Tbsp Ground cumin

1 tsp Dried oregano 

3 Tbsp chili powder OR  2 Tbsp Mexican seasoning mix*

³⁄4 cup Fresh green bell peppers, diced

1 cup Fresh onions, diced

3 cups Frozen corn, thawed

³⁄4 cup OR 8 oz Canned diced tomatoes, drained  

³⁄4 cup OR 8 oz salsa

1 Tbsp Sugar

¹⁄4 cup Canola oil

1 tsp Paprika 

2 Fresh limes OR ¹⁄4 cup Fresh lime juice

25 tortillas, 8″ 

Combine chicken, pepper, garlic powder, chili powder, cumin, oregano, and 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. Set aside.

Add peppers and onions to a medium stock pot. Cook uncovered over medium–high heat until onions are translucent. Set aside. 

In a medium stock pot, add corn, tomatoes, salsa, sugar, oil, paprika, and lime juice. Simmer uncovered for 5 minutes. Stir occasionally. Set aside.  

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

To serve, portion ¹⁄2 cup chicken mixture on a tortilla. Spread filling on half of tortilla, and fold in other half like a taco. Place 25 fajitas in a steam table pan (12″ x 20″ x 2¹⁄2″). Makes 25 servings.

*Mexican Seasoning Mix ³⁄4 Cup (About 4¹⁄2 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.