MP007 - QUESADILLA CHICKEN SEC

Hot
Recipe Source: BVSD
  • 15
  • 1
  • Serving Measure: QUESA
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 QUESA
  • Nutrition Link: 80111
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: Complex

Ingredients

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

Recipe Instructions

  • Pre-Preparation Instructions:

    Thaw diced chicken, cheese, tortillas. Refrigerate salsa.

  • Preparation Instructions:

    Combine all filling ingredients (chicken, cheese, salsa) in large bowl or Hobart mixer with paddle attachment and mix well.
    Lay tortillas flat on clean work table.
    Using a #8 disher, scoop 3 oz (by weight) portions of filling on one tortilla. (Weigh a 3 oz portion to determine how level the scoop should be.) Dip disher into water between scoops to ensure proper portioning.
    Evenly spread filling over 1/2 of tortilla. Fold over tortilla.
    Place 15 quesadillas on parchment-lined sheetpans (3x5).
    Cover in parchment and foil, wrap tightly sealing edges.
    Label, date, refrigerate until transport.

  • Serving Instructions:

    Keep quesadillas refrigerated until morning of service.
    Heat in a 350-degree F oven until internal temperature reaches 165 degrees F.
    Do not heat until ready to serve. Quesadillas only take a few minutes to cook!
    Remove from oven and let rest for 5 minutes to allow cheese to set. Cut in half.

    Serving size is 1/2 quesadilla for elementary students.

    1, 2 oz wt tortilla = 2 G
    1.5 oz wt chicken (=0.83 MMA) + 1.25 oz wt cheese = 2 MMA

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 333.97
Dark Green: 0 Milk: 0 Sat. Fat: 6.88%
Red Orange: 0 Grains: 2 Sodium: 627.51
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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