Vegetable Quesadilla

50 servings

Crediting:

1 quesadilla provides:

  • Legume as Meat Alternate: 0.5 oz equivalent meat alternate, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1.5oz equivalent grains.

OR

  • Legume as Vegetable: 0.25 oz equivalent meat alternate, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1.5oz equivalent grains.

PrimeroEdge: SR109969

Category: Peppers

Ingredients

Vegetable Quesadilla

1 qt + ½ cup (2 lb)  Canned low-sodium corn, drained
1 cup (1 lb)  Fresh onions, chopped
3⅓ cups (1 lb 8 oz)  Fresh green bell peppers, chopped
3½ cups (2 lb)  Canned low-sodium black beans, drained, rinsed OR 3½ cups Dry black beans, cooked (see Notes)
2 Tbsp  Chili powder
2 Tbsp  Cumin
1 Tbsp 1 tsp  Onion powder
1 Tbsp 1 tsp  Paprika
2 Tbsp  Ancho chili powder OR Mexican seasoning mix (see Notes)
2 cups + 2 Tbsp (1 lb)  Fresh tomatoes, diced
1 qt (1 lb)  Low-fat Monterey Jack cheese, shredded
50 each (4 lb 11 oz)  Whole-grain tortillas, 8″ (1.5 oz each)

Vegetable Quesadilla Directions

  1. In a medium stock pot, add corn, onions, peppers, and black beans. Sauté uncovered over medium–high heat for 2 minutes.
  2. Add chili powder, cumin, onion powder, paprika, and ancho chili powder. Stir to combine spices well. Heat uncovered over medium–high heat for 2 minutes, stirring frequently. Remove from heat. Set corn mixture aside for step 4.
  3. Critical Control Point: Heat to 135 °F or higher.
  4. Combine corn mixture, tomatoes, and cheese in a large bowl. Toss well. Set aside for step 6.
  5. Place tortillas on a sheet pan (18″ x 26″ x 1″). For 50 servings, use 4 pans (13 tortillas on 3 pa 11 tortillas on 1 pan).
  6. Using a 4 fl oz spoodle, portion ⅓ cup 2 ½ tsp (about 2 ¾ oz) corn and tomato mixture on right side of each tortilla. Fold left side of each tortilla over
    mixture, and press down gently.
  7. Critical Control Point: Hold for hot service for 135 °F or higher.
  8. Serve 1 quesadilla.

Recipe notes

Notes:
Mexican Seasoning Mix:
¾ Cup (About 4 ½ oz) Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.

How to Cook Dry Beans
Special tip for preparing dry beans:

SOAKING BEANS
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

COOKING BEANS
Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 135 °F or higher.
OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry black beans = about 2 ¼ cups dry or 4 ½ cups cooked beans.

Source: USDA Standardized Recipes Project. Accessed from Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

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