RECIPE DETAILS
Item ID: 1979364
Serving Size: 1 Quesadilla
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, 6-12
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1979364
Serving Size: 1 Quesadilla
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, 6-12
Allergens: Milk, Wheat
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
Pre-Preparation
- Thaw diced chicken and tortillas under refrigeration below 41°F.
- Keep cheese and salsa under refrigeration at or below 41°F.
- Preheat oven to 350°F.
Preparation
- In a large bowl or mixer with the paddle attachment, combine chicken, cheese, and salsa. Mix well.
- Lay tortillas flat on a clean work table to prepare the assembly line.
- Using a #8 disher, place 3 oz. of filling on one half of each tortilla. Dip the disher in water between scoops for consistent portions.
- Spread the filling evenly over half of the tortilla, stopping 1/2 inch from the edge; fold each tortilla over in half.
- Place 15 quesadillas on each parchment-lined sheet pan (3 × 5).
Note: If preparing ahead or transporting out, cover each pan with parchment and foil, wrap tightly to seal edges. Label, date, and refrigerate until transport or service. - When ready to serve, heat quesadillas in 350°F oven for about 10 minutes, or until the internal temperature reaches 165°F.
- Rest for 5 minutes to allow the cheese to set.
- Cut the quesadillas in half.
- Hold hot until service at 140°F or higher.
Serving
Serving size: 1 quesadilla (2 halves)
Suggested serving utensil: spatula
Recipe Source
Boulder Valley School District Food Services
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 | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 318.52 kcal |
| Total Fat | 15.28 gm |
| Saturated Fat | 9.05 gm |
| Trans Fat | 0.00* gm |
| Sodium | 754.66 mg |
| Carbohydrates | 24.40 gm |
| Fiber | 3.15 gm |
| Sugars | 2.20 gm |
| Added Sugars | 0.00* gm |
