Quesadilla, Bean and Cheese
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each | |||
|---|---|---|---|---|---|
| Elementary | 6.5 oz | Elementary | N/A | Elementary | 2 |
| Secondary | 6.5 oz | Secondary | N/A | Secondary | 2 |
| Recipe Total Yield | |
|---|---|
| Volume | 3 gal |
| Weight | 22.5 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | 3 | 2.4 | 0 |
| Secondary | 3 | 2.4 | 0 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| Beans, Refried Canned | 9.5 lb | 9.5 lb | 1 gal, 1 pt | ||
| Cheese, Cheddar Shredded | 9.5 lb | 9.5 lb | 2 gal, 2 qt | ||
| Salsa, Tomato | fresh or canned | 2.25 lb | 1 qt | ||
| Sauce, Enchilada | canned | 1.5 lb | 1.5 lb | 1 pt, 12 Tbsp | |
| Tortilla, Flour Whole Grain 10 inch | 96 TORT (10"/2.5 OZ) | 96 |
Method
- Combine all filling ingredients in a large bowl or hobart mixer with paddle attachment and mix well.
- Using a #8 disher, scoop 3.75 oz portions onto sheet pans (24/sheet pan).
- Dip disher into water between scoops to ensure proper portioning.
- As each sheet pan is filled, cover and store under refrigeration.
- When ready to fill tortillas, place one scoop of filling onto one half of a tortilla.
- Evenly spread the filling over the half to 1/2 inch from the edge.
- Fold tortilla over and press to seal.
- Place quesadillas on parchment-lined sheet pans, 12 per tray with edges slightly overlapping.
- Heat in a 350 degree oven until internal temperature reaches 165. (Do not heat until ready to serve, could be about 6 minutes)
- Remove from oven and let rest for 5 minutes to allow cheese to set.
- Cut in half with a pizza cutter before serving, a serving is two pieces.
Serving Guidelines
| Type of Pans Needed: | 2" Hotel Pan |
| Number of Pans Needed: | 8 |
| Items Per Pan: | 12 |
| Elementary Portions Per Pan: | 12 |
| Secondary Portions Per Pan: | 12 |
| Elementary Serving Utensil: | tongs |
| Secondary Serving Utensil: | tongs |
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