QUESADILLA BEAN N CHEESE K-8

Instructions

Pre-Preparation

Drained canned pinto beans yield 62%

1. Drain pinto beans but do not rinse.
2. Preheat oven to 350 degrees F.

Preparation

1. Combine all filling ingredients (beans, cheese, salsa, cumin, and salt) in large bowl or Hobart mixer with paddle attachment and mix well.
2. Lay tortillas flat on clean work table.
3. Using a #8 disher, scoop the filling on one half of each tortilla. Dip disher into water between scoops to ensure proper portioning.
4. Evenly spread filling over the half to 1/2 inch from edge.
5. Fold tortilla over and press to seal.
6. Place quesadillas on parchment-lined sheetpans, with edges slightly overlapping.
7. If preparing ahead or transporting out: Cover with plastic and foil, label, date, and refrigerate until transport or service.
8. When ready to cook, heat quesadillas at 350 degrees until an internal temperature of 165 degrees F. is reached. This only takes a few minutes.
9. Remove from the oven and let rest for 5 minutes to allow cheese to set.
10. Cut the quesadillas in half.

Serving

Serving = 1/2 Quesadilla