Quesadilla, Pinto and Cheese

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary7.4 ozElementaryN/AElementary2
Secondary7.4 ozSecondaryN/ASecondary2
Recipe Total Yield
Volume2 gal, 1.75 qt
Weight21.75 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beans, Pinto Canned cooked or canned, drained4.25 lb2 qt, 1.5 pt
Cheese, Cheddar Shredded9.38 lb9.38 lb
Salsa, Tomatofresh or canned2 gal
Cumin, Ground5.36 oz10 Tbsp, 2.16 tsp
Tortilla, Flour Whole Grain 10 inch75 TORT (10"/2.5 OZ)75


  1. Drain beans. AP can 6#15oz will yield EP 4#4oz (61% yield). Do not rinse.
  2. Combine all filling ingredients in a large bowl or hobart mixer with paddle attachment and mix well.
  3. Using a #8 disher, scoop 4.75 oz portions onto sheet pans (24/sheet pan). Check volume of 4.75 oz portion on a scale first.
  4. Dip disher into water between scoops to ensure proper portioning.
  5. As each sheet pan is filled, cover and store under refrigeration.
  6. When ready to fill tortillas, place one scoop of filling onto one half of a tortilla.
  7. Evenly spread the filling over the half to 1/2 inch from the edge.
  8. Fold tortilla over and press to seal.
  9. Place quesadillas on parchment-lined sheet pans, 12 per tray with edges slightly overlapping.
  10. Heat in a 350 degree oven until internal temperature reaches 165. (Do not heat until ready to serve, could be about 6 minutes)
  11. Remove from oven and let rest for 5 minutes to allow cheese to set.
  12. 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:6.3
Items Per Pan:12
Elementary Portions Per Pan:12
Secondary Portions Per Pan:12
Elementary Serving Utensil:tongs
Secondary Serving Utensil:tongs