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 into 1/2-inch cubes.
3. Wash produce as needed.
4. Cut off ends and remove skin from onions, then dice into small 1/4-inch cubes.
5. Mince garlic.
6. Preheat oven to 350°F.

Preparation

1. In a large pan or tilt skillet set on medium heat, add oil then cook the onions and garlic for about 3-5 minutes until onions are translucent and garlic is fragrant.
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 one side of 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 in 350°F oven for about 10 minutes or until internal temperature reaches 165°F.
8. Hold hot until service at or above 135°F.

Serving

Serving size: 1 quesadilla

Serving option: slice quesadillas in half and serve 2 halves to fit better on the tray if needed

Suggested serving utensil: spatula

Recipe Source

Boulder Valley School District Food Services