Source: MRS 2015
MRS: 170 — Beef (100s)

Chili Cheese Quesadilla (Purchased)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 3 pieces
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Quesadilla, WGR, Beef and Cheese, #1120
100  quesadilla(s)
DIRECTIONS

1.

Keep product frozen until ready to bake.

2.

Line 18" x 26" sheet pans with pan liners.

3.

Place quesadilla portions on pan.

4.

Bake according to directions on case and/or package.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

5.

Portion 3 pieces of quesadilla with a spatula for each serving. Each portion provides 2 oz. eq. of meat/meat alternate and 2 oz. eq of whole grains.

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  or lower.

Nutrients Per Serving
Calories
260
Carbohydrates
30.00 g
Dietary Fiber
4.00 g
Protein
15.00 g
Sodium
690.00 mg
Total Fat
10.00 g
Sat. Fat
3.00 g
Trans Fat
0.00 g