April 16, 2019
K-12 Quesadilla with Chicken and Quinoa
One quesadilla provides 2.5 oz eq m/ma, 1/8 cup vegetable (other), 2 oz eq grains.
Yield: 16 quesadillas
8 oz InHarvest White Quinoa
2 lb. House of Raeford Rotisserie Chicken, 1/2-inch
16 oz Cheese, monterery jack, shredded
2 cup Salsa verde, low sodium
4 teaspoons Cumin, ground
16 each Tortillas, whole wheat flour (8-inch, 44grams)
1 Cook quinoa according to package directions.
2 Drain off any excess liquid and cool the quinoa under refrigeration.
3 In a large bowl or hobart mixer with paddle attachment, combine chicken, cheese, salsa, cumin and cooled
4 Mix thoroughly.
5 Using a #8 disher, scoop the filling onto the bottom half of the tortilla.
6 Spread the filling out over half the tortilla to 1/2 inch from the edge.
7 Fold the tortilla over and press to seal.
8 Place quesadillas on parchment-lined sheet pans, 12 per tray with edges slightly overlapping.
9 Wrap the sheet pans and store under refrigeration until ready to cook.
10 Heat in a 350 degree oven until internal temperature reaches 165 (5-10 minutes)