Source: MRS 2015
MRS: 920 — Vegetarian Entrées (900s)

Vegetable Quesadilla - Merch

Meal Component Contribution:
1¼ oz eq. meat/meat alternate, 1¾ oz. eq. whole grains, 1/8 cup other vegetable
Number of Portions: 50  Size of Portion: ½ quesadilla
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Tortilla, Soft Flour, 8", Merchants, #1222
50 tortilla(s)
Peppers, Green, Diced, Frozen, #1613
1 pound(s) + 4 ounce(s)
Onions, Frozen, Diced, #1610
1 pound(s)
Beans, Canned, Low Sodium
2 quart(s) + 2/3 cup(s)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
1 quart(s) + 2 1/2 cup(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 pound(s)
Chili Powder, #2703
2 tablespoon(s)
Cumin Seed, Ground, #2706
2 tablespoon(s)
Onion Powder, #2714
1 tablespoon(s) + 1 teaspoon(s)
Paprika, Ground, Domestic, #2716
1 tablespoon(s) + 1 teaspoon(s)
Cheese, American, Grated/Shredded, #1307
1 pound(s) + 9 ounce(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
1 pound(s) + 9 ounce(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
DIRECTIONS

1.

For 50 servings, line 3 sheet pans (18" x 26" x 1") with pan liner. Place 8 - 9 tortillas side by side on each pan (use a total of 25 tortillas). Reserve for step 5.

2.

Combine peppers, onions, black beans, and corn in a pot or tilt skillet. Cook on medium heat for 5 minutes.

3.

Dice tomatoes and add diced tomatoes to vegetable mixture. Drain excess liquid.

4.

Combine chili powder, cumin, onion powder, and paprika in small container. Add spice mixture to vegetable mixture and mix well.

5.

Sprinkle each tortilla with 1/8 cup of grated American cheese. Spoon 1 cup and 1 tablespoon vegetable mixture on to each tortilla. Sprinkle each tortilla with 1/8 cup grated cheddar cheese.

6.

Place remaining tortillas on top, pressing down gently. Spray tortillas with pan release spray to aid browning.

7.

Bake until tops are golden brown:

Conventional oven: 400 degrees F for 10 minutes.
Convection oven:    375 degrees F for 7 minutes.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

8.

Allow quesadillas to stand for 5 minutes, then cut quesadillas in half.

9.

Portion one half of a quesadilla for each serving. One portion provides 1¼ oz eq. meat/meat alternate,  1¾ oz. eq. whole grains, and 1/8 cup other vegetable.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for entrées.

Serving Notes

ALTERNATE FOLDING DIRECTIONS

Nutrients Per Serving
Calories
299
Carbohydrates
37.66 g
Dietary Fiber
5.87 g
Protein
14.38 g
Sodium
606.44 mg
Total Fat
10.56 g
Sat. Fat
5.74 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Vegetable Quesadilla - Merch
1.

Peppers, onions, black beans, corn, tomatoes, and spices combined in a pot

2.

Tortillas with vegetable mixture and cheese - this picture demonstrates both the cut and the folded method.

3.

Baked Vegetable Quesadillas - this picture demonstrates both the cut and the folded method.

4.

Serving of Vegetable Tortilla (using 2 tortillas that were cut to make two servings)

5.

1 serving of Vegetable Quesadilla (using 2 tortillas that were cut to make two servings)

6.

1 serving of Vegetable Quesadilla (using the alternate method of 1 tortilla that was folded over)