RECIPE DETAILS
Item ID: FS013
Batch Quantity: 140
Serving Size: 1
Serving Measure: Each
Serving Description: 1 serving = 1 quesadilla
Nutrition Link: 80145
Food Category: Entrees
HACCP: POULT
HACCP Process Category: SameDay
Recipe Source: PBRD
RECIPE DETAILS
Item ID: FS013
Batch Quantity: 140
Serving Size: 1
Serving Measure: Each
Serving Description: 1 serving = 1 quesadilla
Nutrition Link: 80145
Food Category: Entrees
HACCP: POULT
HACCP Process Category: SameDay
Recipe Source: PBRD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Project Bread “Let’s Cook Healthy School Meals” Cookbook
Chicken strips: Pilgrim’s Pride #1330 FCCN Dark Meat Chicken Menu Strips with Grill Marks. 2.48 oz = 2 oz MMA
Cooked onions yield: 78%
Preparation
Dice onions and mince garlic.
Saute onions and garlic in oil.
Steam spinach in steamer in small batches until just slightly wilted. Add salt to cooked spinach.
Mix spinach, onions, garlic, cheeses, and chicken together.
Using #8 scoop (1/2 cup), put one scoop onto tortilla.
Fold tortilla in half and press the tortilla to spread the filling.
Put 20 quesadillas per sheet pan.
Bake at 350 degrees for about 10 minutes.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 1.25 | Calories: 318.32 |
| Dark Green: 0.25 | Milk: 0 | Sat. Fat: 5.56% | |
| Red Orange: 0 | Grains: 2 | Sodium: 590.65 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
