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Vegetable Quesadilla (Merchants)
1 1/4 oz eq. meat/meat alternate, 1 3/4 oz. eq. whole grains, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: 1/2 quesadilla
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Tortilla, Soft Flour, Merchants, #59 | 50 tortilla(s) |
Peppers, Green, Diced, Frozen, #75 | 1 pound(s) + 4 ounce(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) |
Beans,Black from Dried, Canned,Low Sodium | 2 quart(s) + 2/3 cup(s) |
Corn, Yellow, Canned, Whole Kernel, Low Sodium, #256 | 1 quart(s) + 2 1/2 cup(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 1 pound(s) |
Chili Powder, #329 | 2 tablespoon(s) |
Cumin Seed, Ground, #319 | 2 tablespoon(s) |
Onion Powder, #326 | 1 tablespoon(s) + 1 teaspoon(s) |
Paprika, Ground, Domestic, #335 | 1 tablespoon(s) + 1 teaspoon(s) |
Cheese, American, Grated/Shredded, #60 | 1 pound(s) + 9 ounce(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA | 1 pound(s) + 9 ounce(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
DIRECTIONS
1. | For 50 servings, line 3 sheet pans (18" x 26" x 1") with pan liner. Place 8-9 tortillas side by side on each pan (use a total of 25 tortillas). Reserve for step 5. |
2. | Combine peppers, onions, black beans, and corn in a pot or tilt skillet. Cook on medium heat for 5 minutes. |
3. | Dice tomatoes and add diced tomatoes to vegetable mixture. Drain excess liquid. |
4. | Combine chili powder, cumin, onion powder, and paprika in small container. Add spice mixture to vegetable mixture and mix well. |
5. | Sprinkle each tortilla with 1/8 cup of grated American cheese. Spoon 1 cup and 1 tablespoon vegetable mixture on to each tortilla. Sprinkle each tortilla with 1/8 cup grated cheddar cheese. |
6. | Place remaining tortillas on top, pressing down gently. Spray tortillas with pan release spray to aid browning. |
7. | Bake until tops are golden brown: Conventional oven: 400 degrees F for 10 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
8. | Allow quesadillas to stand for 5 minutes, then cut quesadillas in half. |
9. | Portion one half of a quesadilla for each serving. One portion provides 1 1/4 oz eq. meat/meat alternate, 1 3/4 oz. eq. whole grains, and 1/8 cup other vegetable. 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 F or lower. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Vegetable Quesadilla (Merchants)
| 1. |  Sprinkling 1/8 cup of cheese on quesadilla | 2. |  One serving of Vegetable Quesadilla |