MV044 - QUESADILLA BEAN AND CHEESE K-8

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Recipe Source: COOKB
  • 300
  • 1/2
  • Serving Measure: QUESADILLA
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 QUESADILLA
  • Nutrition Link: 80151
  • Food Category: Vegetarian
  • HACCP: VEGA
  • 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:

    Drained canned pinto beans yield 62%

  • Preparation Instructions:

    Drain pinto beans but do not rinse.
    Combine all filling ingredients (beans, cheese, salsa, cumin, and salt) in large bowl or Hobart mixer with paddle attachment and mix well.
    Lay tortillas flat on clean work table.
    Using a #8 disher, scoop the filling on one half of each tortilla. Dip disher into water between scoops to ensure proper portioning.
    Evenly spread filling over the half to 1/2 inch from edge.
    Fold tortilla over and press to seal.
    Place quesadillas on parchment-lined sheetpans, with edges slightly overlapping.
    Cover with plastic and foil, label, date, refrigerate until transport.

  • Serving Instructions:

    Keep quesadillas refrigerated until just before service.
    Preheat oven to 350 degrees.
    Heat quesadillas until internal temperature reaches 165 degrees F. Do not heat until ready to serve - they don't take long to cook!
    Remove from oven and let let rest for 5 minutes to allow cheese to set.

    Cut in half. Serving size is 1/2 quesadilla for K-8 students.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.25 Calories: 237.69
Dark Green: 0 Milk: 0 Sat. Fat: 22.68%
Red Orange: 0 Grains: 1 Sodium: 536.8
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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