RECIPE DETAILS
Item ID: 1979362
Serving Description: 0.5 Quesadilla
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1979362
Serving Description: 0.5 Quesadilla
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Pinto beans, drained: 62%
Pre-Preparation
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Drain pinto beans; do not rinse.
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Preheat oven to 350°F.
Preparation
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In a large bowl or in a Hobart mixer with the paddle attachment, combine beans, cheese, salsa, cumin, and salt; mix well.
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Lay tortillas flat on a clean work table.
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Using a #8 disher, scoop the filling onto one half of each tortilla. Dip the disher in water between scoops for consistent portions.
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Spread the filling evenly over half, stopping 1/2 inch from the edge.
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Fold the tortilla over and press to seal.
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Place quesadillas on parchment-lined sheet pans, edges slightly overlapping.
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If preparing ahead or transporting out: cover with wrap and foil, label, date, and refrigerate until transport or service.
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When ready to serve, heat quesadillas at 350°F for about 10 minutes, or until the internal temperature reaches 165°F.
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Remove from the oven and let rest for 5 minutes to allow the cheese to set.
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Cut quesadillas in half for service. Hold hot until service at 140°F or higher.
Serving
Serving = 1/2 quesadilla
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| 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 |
| 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 |
