Breakfast Vegetable Quesadilla

50 servings

Crediting:

1 quesadilla provides:

5/8 c total vegetable (⅛ cup additional vegetable, ¼ cup red/orange vegetable, ¼ cup other vegetable)
1.5 oz eq meat/meat alternate
1 oz eq grains

PrimeroEdge: SR110638

2 ½ lb Mushrooms, fresh, diced
2 ½ lb Sweet bell red peppers, diced
½ tsp Salt, kosher
1 tsp Pepper, black
3 ¼ lb Eggs, frozen, whole, pasteurized
1 ½ lb Cheese, cheddar, shredded, low sodium
50 each Flour tortilla, whole-grain rich, 8 inch

5 ¾ lb Tomato
6 oz Onion
¼ c Jalapeno
1 c Cilantro, fresh
1 tsp Cumin, ground
1 tbsp Garlic, granulated
Scallions, sliced, for garnish, optional

To build quesadilla:

Line a full sheet tray with parchment. Begin by placing 6 tortillas on the sheet tray.
Place a #36 scoop (1 ¾ tbsp.) of shredded cheese, a #8 scoop of vegetabl mixture and a #30 scoop (1 oz) of scrambled egg on half of the tortilla.
Fold the tortilla in half to create a half-moon. Add additional tortillas as space is created on the sheet tray. Twelve quesadillas will fit on a full sheet tray.
Bake for 15 minutes. For crispier quesadilla, bake for 20-30 minutes, flipping half way through.
Remove core from the tomatoes and cut into quarters.
Add tomatoes, onions, jalapeno, cilantro, cumin, and granulated garlic to a food processor. Pulse to chop up until fine consistency.
CCP: Keep cold, below 41 °F

To Serve: Top each quesadilla with ¼ c (# 16 scoop) pico de gallo and 1 tbsp of sliced scallions.

NOTE: Keep warm for breakfast in the classroom or grab and go.