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Chicken Mushroom Quesadilla
50 and 100 (1 quesadilla) servings
Crediting:
1 quesadilla provides:
- 2 M/MA
- ⅛ cup other vegetable
- 2.0 oz eq grains
PrimeroEdge: SR110265
Ingredients
50 Servings
| 3 qt + 1 pt + ½ cup (3 lb 2 ¾ oz) Mushrooms, white, raw |
| 3 ½ cups (9 ⅓ oz) Pepper/onion blend, no salt added, frozen, thawed, ¼ |
| ¼ cup Chipotle chili powder |
| 1 Tablespoon + 1 teaspoon Cumin |
| ¼ cup Oregano |
| 3 Tablespoons + ½ teaspoon Garlic powder |
| 1 Tablespoon Black pepper |
| 3 qt + 1 pt + ⅓ cup (4 lb 11 oz) Chicken, cooked, frozen, thawed, diced, ¼ |
| 2 qt + 1 ½ cups (2 lb ½ oz) Cheese, cheddar, non-fat |
| 50 (6 lb 3 ⅕ oz) 9 |
100 Servings
| 1 gal + 3 q + 1 cup (6 lb 5 ½ oz) Mushrooms, white, raw |
| 1 qt + 1 pt + 1 cup (1 lb 2 ⅔ oz) Pepper/onion blend, no salt added, frozen, thawed, ¼ |
| ½ cup Chipotle chili powder |
| ⅛ cup + 2 teaspoons Cumin |
| ½ cup Oregano |
| ⅜ cup + 1 teaspoon Garlic powder |
| ⅛ cup Black pepper |
| 1 gal + 3 qt + ⅔ cup (9 lb 6 oz) Chicken, cooked, frozen, thawed, diced, ¼ |
| 1 gal + 3 cups (4 lb 1 oz) Cheese, cheddar, non-fat |
| 100 (12 lb 6 ⅖ oz) 9 |
Chicken Mushroom Quesadilla Directions
- Preheat convection oven to 400°F. Cut mushrooms into a rough chop, about a medium dice. Line a sheet tray with foil. Spray with non-stick spray. Spread mushrooms and vegetable blend in a single layer and spray the tops with non-stick spray. Roast in oven for 15-20 minutes or until mushrooms are golden brown.
- In a medium mixing bowl, combine chipotle chili powder, cumin, oregano, garlic powder, and black pepper. Add chicken and mix well to coat.
- Grate cheese on a medium size grate.
- In a large plastic container or bowl combine seasoned chicken, cooked mushrooms and vegetables, and cheese.
- Reduce oven temperature to 350°F. Lightly spray six full-size sheet trays (50 servings) with non-stick cooking spray.
- Arrange tortillas in single layers on the trays, 8-9 per tray. Use a #6 scoop to scoop the chicken/mushroom/vegetable/cheese mixture onto half of each tortilla. Fold each tortilla in half and shingle the tortillas on the pan. Spray outside of tortillas with cooking spray. Bake in oven for 7-10 minutes until the bottom sides are browned. Flip the quesadillas. Remove when both sides have browned and the quesadillas have reached 165°F.
- Serve on a plate or paper boat.
Serving size is one quesadilla. - Process #2: Same-Day Service
Notes
Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development. (Upper Moreland School District developed this recipe.)
This project was funded using U. S. Department of Agriculture grant funds.
This institution is an equal opportunity provider.
