Quesadilla, Pinto and Cheese

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	7.4 oz	Elementary	N/A	Elementary	2
Secondary	7.4 oz	Secondary	N/A	Secondary	2

Recipe Total Yield
Volume	2 gal, 1.75 qt
Weight	21.75 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2.6	2.4	0
Secondary	2.6	2.4	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume	Prepped Each
Beans, Pinto Canned	cooked or canned, drained		4.25 lb	2 qt, 1.5 pt
Cheese, Cheddar Shredded		9.38 lb	9.38 lb
Salsa, Tomato	fresh or canned			2 gal
Cumin, Ground		5.36 oz		10 Tbsp, 2.16 tsp
Tortilla, Flour Whole Grain 10 inch		75 TORT (10"/2.5 OZ)			75

Drain beans. AP can 6#15oz will yield EP 4#4oz (61% yield). Do not rinse.
Combine all filling ingredients in a large bowl or hobart mixer with paddle attachment and mix well.
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.
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.