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Chicken Quesadilla (Briggs)
2 1/2 oz. eq. meat/meat alternate, 1 1/4 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 60 Size of Portion: 1 quesadilla
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 60 SERVINGS) |
|---|---|
Salsa, Mild, Bulk, #269 | 1/2 gallon(s) |
Chicken, Diced, Cooked, IQF, #17 | 8 pound(s) |
Water, Municipal, Mississippi | 2 cup(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Tortilla, Soft Flour, Briggs, #59 | 60 tortilla(s) |
Cheese, Mozzarella, Shredded, #58 | 2 pound(s) |
Salsa, Mild, Bulk, #269 | 2 quart(s) |
DIRECTIONS
1. | Thaw chicken overnight in refrigerator. Mix salsa and chicken together. Steam for 30 minutes. Omit water if you use the steamer. |
2. | If cooking in braising pan, add 2 cups of water for every 60 servings of chicken. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Spray a 18" x 24" sheet pan with pan release spray. |
4. | Place 15 tortillas on pan. |
5. | Place 4 ounces of meat using a #16 scoop on each tortilla. |
6. | Sprinkle 1 ounce of cheese over meat mixture on each tortilla. |
7. | Place another tortilla on top of mixture. Cut each quesadilla in half. |
8. | Spray tops of tortillas with cooking spray. |
9. | Bake at 350 degrees F for 10 minutes or until cheese melts. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
10. | Portion 1 ounce of salsa into container. |
11. | Portion 1 half of a quesadilla with salsa per serving. Each portion provides 2 1/2 oz. eq. of meat/meat alternate, 1 1/4 oz. eq. whole grains, and 1/8 cup red/orange vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken Quesadilla (Briggs)
| 1. |  Salsa and chicken mixed together | 2. |  #16 scoop of chicken mixture on each tortilla |
| 3. |  1 ounce of cheese sprinkled over meat/salsa mixture | 4. |  1 serving of a Chicken Quesadilla with Salsa |