Chicken and Spinach Quesadilla

Yields

• Onions: 78%

Pre-Preparation

1. If chicken is frozen, thaw under refrigeration at or below 41°F per HACCP.

2. Dice chicken.

3. Wash produce as needed.

4. Dice onions.

5. Mince garlic.

6. Preheat oven to 350°F.

Preparation

1. In a large pan or tilt skillet set on medium heat, sauté onions and garlic in oil over medium heat until onions are translucent.

2. Add spinach and cook until just slightly wilted, then turn off heat.

3. In a large bowl, combine the diced chicken, spinach, onions, garlic, salt, mozzarella, and parmesan.

4. Portion ½ cup of filling onto each tortilla.

5. Fold each tortilla in half, then gently press to flatten and evenly distribute filling.

6. Place 20 quesadillas on each sheet pan.

7. Bake at 350°F for about 10 minutes or until internal temperature reaches 165°F.

8. Hold hot at or above 135°F until service.

Serving

Serving size: 1 quesadilla

Suggested serving utensil: spaula

Recipe Source: Project Bread “Let’s Cook Healthy School Meals” Cookbook