Source: MRS 2017
MRS: 541.1 — Poultry (500s)

Chicken Quesadilla-Merch-USDA Foods

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 1 3/4 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 60  Size of Portion: 1 quesadilla
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 60 SERVINGS)
Salsa, Bulk, #A237-USDA Foods
2  quart(s)
Chicken, Diced, Cooked, IQF, #1019
6  pound(s) + 8  ounce(s)
Water, Municipal, Mississippi
2  cup(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Tortilla, Soft Flour, 8", Merchants, #1222
60  tortilla(s)
Cheese, Mozzarella, Shredded, USDA
2  pound(s)
Salsa, Bulk, #A237-USDA Foods
2  quart(s)
DIRECTIONS

1.

Thaw chicken overnight in refrigerator.

2.

Mix salsa and chicken together.  Steam for 30 minutes.  If cooking in braising pan, add two (2) cups of water for every 60 servings of chicken. Omit water if you use the steamer.

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

3.

Spray a 18" x 24" sheet pan with pan release spray.

4.

Place tortillas on a clean surface.

5.

Scoop 4 ounces of meat using a #8 scoop on each tortilla.

6.

Sprinkle 1 ounce of cheese over meat mixture on each tortilla.

7.

Place another tortilla on top of mixture. Cut each quesadilla in half.

Alternate instructions: scoop 2 ounces of meat using a #16 scoop on each tortilla, sprinkle 1 ounce of cheese over the meat mixture then fold each tortilla in half.

Place quesadillas on sheet pan to bake.

8.

Spray tops of tortillas with cooking spray.

9.

Bake at 350 degrees F for 10 minutes or until cheese melts.

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

10.

Portion 1 ounce of salsa into container.
Offer students salsa for selection.

11.

Portion 1 half of a quesadilla with salsa per serving. Each portion provides 2½ oz. eq. of meat/meat alternate, 1¾ 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.

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 Meal" provides seasoning and serving ideas for poultry.

Nutrients Per Serving
Calories
260
Carbohydrates
27.13 g
Dietary Fiber
3.83 g
Protein
22.71 g
Sodium
441.00 mg
Total Fat
6.07 g
Sat. Fat
2.86 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chicken Quesadilla - Merch - USDA Foods
1.

Chicken and salsa mixed together

2.

4 ounces of chicken mixture on each tortilla

3.

1 ounce of cheese over meat mixture

4.

Sheet pan of Chicken Quesadillas prepared using alternate folding instructions

5.

1 serving of Chicken Quesadilla (prepared using the traditional directions)

6.

1 serving of Chicken Quesadilla (prepared using the alternate directions)