RECIPE DETAILS
Item ID: FS013
Serving Description: 1 Quesadilla
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS013
Serving Description: 1 Quesadilla
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Project Bread “Let’s Cook Healthy School Meals” Cookbook
Cooked onions yield: 78%
1. Dice onions.
2. Mince garlic.
3. Preheat oven to 350 degrees F.
Preparation
1. Saute onions and garlic in oil until onions become translucent, about 5-7 minutes.
2. Steam spinach in steamer in small batches until just slightly wilted.
3. Add salt to cooked spinach.
4. Mix spinach, onions, garlic, cheeses, and chicken together.
5. Scoop 1/2 cup of filling onto each tortilla.
6. Fold tortilla in half and press the tortilla to spread the filling.
7. Put 20 quesadillas per sheet pan.
8. Bake at 350 degrees for about 10 minutes or until internal temperature of 165 degrees F. is reached.
Serving
Serving = 1 Quesadilla
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 1.25 | Calories: 317.1 |
| Dark Green: 0.25 | Milk: 0 | Sat. Fat: 5.47% | |
| Red Orange: 0 | Grains: 2 | Sodium: 640.41 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
