register to get more

Print Create PDF Email

Recipes

Naked Fajitarrito

User Rating: 
  (0 Reviews) | Sign In or Register to Review

This fajita they can eat in their car features a snack-sized cup of fajita chicken simmered in enchilada sauce and served over spicy refried beans and Mexican rice with fresh lettuce, sour cream, and crunchy tortilla strips served on top.
Ingredient Quantity Method

Flavor-Redi® Thigh Fajita Strips, 1/2" (#6922-928)

 18 oz 
Cover tightly and slack in cooler between 32° and 36°F prior to use.
Enchilada sauce commercially prepared 3/4 cup 
Combine with thawed fajita meat in quarter pan and toss to blend; cover. Heat in preheated conventional oven at 350°F for 30 to 35 minutes or until internal temperature reaches 145°F for 15 seconds. Remove from oven. Keep warm above 140°F.
Refried beans commercially prepared warm 1-1/2 cups 
Salsa commercially prepared 3/4 cup 
Mexican rice commercially prepared warm 1-1/2 cups 
Sour cream 3/4 cup 
Iceberg lettuce fresh shredded as needed 

Mexican Original® Baked Corn Tortilla Strips, Red, White, and Blue, 1/4 inch, cut, 8.2 oz. per dozen (#7634-621)

 as needed 
To assemble single serving: Portion 2 tablespoons refried beans in small cup or bowl. Top with 1 tablespoon salsa, 2 tablespoons rice, 1/3 cup fajita meat in enchilada sauce, and 1 tablespoon sour cream. Garnish with shredded lettuce and tortilla strips.
Related Content

Merchandising Item

Naked Fajitarrito

Ideas @ the Heart

Nutrition Facts

  • Serving Size: (136g)
  • Servings Per Container:
  • Amount Per Serving
  • Calories 180            Calories from Fat 50

% Daily Value*

  • 9% Total Fat 6g
    • 10% Saturated Fat 2g
  • 15 %Cholesterol 45 mg
  • 32 %Sodium 760 mg
  • 7 %Total Carbohydrate 20
  • Vitamin C 4 %Vitamin A 15 % Iron 6 %Calcium 6 %

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.