FS081 - CHICKEN & SPINACH QUESA PK

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Recipe Source: PBRD
  • 140
  • 1/2
  • Serving Measure: Each
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 serving = 1/2 quesadilla
  • Nutrition Link: 80293
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Project Bread "Let's Cook Healthy School Meals" Cookbook

    Chicken strips: Pilgrim's Pride #1330 FCCN Dark Meat Chicken Menu Strips with Grill Marks. 2.48 oz = 2 oz MMA
    Cooked onions yield: 78%

  • Preparation Instructions:

    Dice onions and mince garlic.
    Saute onions and garlic in oil.
    Steam spinach in small batches until just slightly wilted. Add salt to cooked spinach.
    Mix spinach, onions, garlic, cheeses, and chicken together.
    Using #8 scoop (1/2 cup), put one scoop onto tortilla.
    Fold tortilla in half.
    Put 20 quesadillas per sheet pan.
    Bake at 350 degrees for about 10 minutes.

  • Serving Instructions:

    PK serving is 1/2 quesadilla

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 159.12
Dark Green: 0 Milk: 0 Sat. Fat: 5.56%
Red Orange: 0 Grains: 0 Sodium: 295.32
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS081 - CHICKEN & SPINACH QUESA PK

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