Recipe courtesy of the students at Manual High School, Denver, CO, who competed during the EatWell@School Cooking Competition 2012-2013.


  • 12-2 oz rolls Whole grain dinner roll
  • 2 lb  Chicken, fajita strips, full cooked, medium dice
  • 24 oz Sweet potatoes, orange, fresh, grated
  • 3  Yellow onions, fresh, small dice
  • 3 Green bell peppers, fresh, small dice
  • 4 ½ TBSP Canola oil
  • 2 TBSP Chili powder
  • 3 TBSP Cumin, ground
  • 16 oz Chicken broth, low-sodium, low-fat
  • 24 oz Corn, cut, whole kernel frozen


  1. Bake dinner rolls according to instructions.
  2. In a large sauté pan, heat 1 ½ TBSP oil and add onions and peppers. Add sweet potatoes and sauté until potatoes and peppers are tender. Medium heat.
  3. Add chicken broth to sauté pan and let simmer. Add chicken, ½ TBSP cumin and ½ TBSP chili powder. Stir until well coated. Reduce to low heat and allow to thicken.
  4. Heat remaining oil in a medium sauté pan and sauté corn kernels. Season with remaining spices.
  5. To plate: Cut roll in half (open faced), top with 4 ounces of chicken hash (be sure to include some of the liquid) and garnish with sautéed corn.

Recipe By: EatWell@School