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Source: MRS 2014
MRS: 170 — Beef (100s)
Chili Cheese Quesadilla
Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 3 pieces
Recipe HACCP Process: #2 - Same day service
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 3 pieces
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Quesadilla, WGR, Beef and Cheese, #550 | 100 quesadilla(s) |
DIRECTIONS
1. | Keep product frozen until ready to bake. |
2. | Line 18" x 26" sheet pans with pan liners. |
3. | Place quesadilla portions on pan. |
4. | Bake according to directions on case and/or package. CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds. |
5. | Portion 3 pieces of quesadilla with a spatula for each serving. Each portion provides 2 oz. eq. of meat/meat alternate and 2 oz. eq of whole grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Nutrients Per Serving
Calories
260
Carbohydrates
30.00 g
Dietary Fiber
4.00 g
Protein
15.00 g
Sodium
690.00 mg
Total Fat
10.00 g
Sat. Fat
3.00 g
Trans Fat
0.00 g