RECIPE DETAILS
Item ID: 1979362
Serving Size: ½ Quesadilla
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1979362
Serving Size: ½ Quesadilla
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
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Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Pinto beans, drained: 62%
Pre-Preparation
- Drain pinto beans; do not rinse.
- Preheat oven to 350°F.
Preparation
- In a large bowl or in a Hobart mixer with the paddle attachment, combine beans, cheese, salsa, cumin, and salt; mix well.
- Lay tortillas flat on a clean work table.
- Using a #8 disher, scoop the filling onto one half of each tortilla. Dip the disher in water between scoops for consistent portions.
- Spread the filling evenly over half, stopping 1/2 inch from the edge.
- Fold the tortilla over and press to seal.
- Place quesadillas on parchment-lined sheet pans, edges slightly overlapping.
- If preparing ahead or transporting out: cover with wrap and foil, label, date, and refrigerate until transport or service.
- When ready to serve, heat quesadillas at 350°F for about 10 minutes, or until the internal temperature reaches 165°F.
- Remove from the oven and let rest for 5 minutes to allow the cheese to set.
- Cut quesadillas in half for service. Hold hot until service at 140°F or higher.
Serving
Serving = 1/2 quesadilla
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 177.98 kcal |
| Total Fat | 8.77 gm |
| Saturated Fat | 5.36 gm |
| Trans Fat | 0.00* gm |
| Sodium | 624.49 mg |
| Carbohydrates | 16.27 gm |
| Fiber | 2.92 gm |
| Sugars | 1.68 gm |
| Added Sugars | 0.00* gm |
