MEASURE (FOR 60 SERVINGS)
Salsa, Bulk, #2823
Chicken, Diced, Cooked, IQF, #1019
6 pounds + 8 ounces
Water, Municipal, Mississippi
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Tortilla, Soft Flour, 8", #1222
Cheese, Mozzarella, Shredded, USDA
Salsa, Bulk, #2823
Thaw the chicken overnight in the refrigerator.
CCP: Hold under refrigeration (41 degrees F or lower).
Mix the salsa and chicken together. Then steam it for 30 minutes.
If the chicken mixture is cooked in a braising pan, add 2 cups of water for every 60 servings of chicken. Omit the water if you use a steamer.
Spray a 18" x 24" sheet pan with pan release spray (6 tortillas fit on each sheet pan).
Place the tortillas on the sheet pans.
Use a #8 scoop to place 4 ounces of the meat on each tortilla.
Sprinkle 1 ounce of cheese over the meat mixture on each tortilla.
Place another tortilla on top of the meat and cheese. Cut each quesadilla in half.
Alternate instructions: use a #16 scoop to place 2 ounces of meat on each tortilla. Sprinkle 1 ounce of cheese over the meat mixture. Then fold each tortilla in half. Place the folded quesadillas on sheet pan to bake.
Spray the tops of tortillas with cooking spray to aid in browining.
Bake at 350 degrees F for 10 minutes or until the cheese melts.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
Portion 1 ounce of salsa into containers.
Portion 1 half of a quesadilla with salsa per serving. Each portion provides 2½ oz. eq. of meat/meat alternate, 1½ oz. eq. whole grains, and 1/8 cup red/orange vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
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 poultry.
Chicken and salsa mixed together
4 ounces of chicken mixture on each tortilla
1 ounce of cheese over meat mixture
Sheet pan of Chicken Quesadillas prepared using alternate folding instructions
1 serving of Chicken Quesadilla (prepared using the traditional directions)
1 serving of Chicken Quesadilla (prepared using the alternate directions)
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