Chicken and Spinach Quesadilla
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 2 tbsp., 1 1/4 tsp. ‎
- Garlic, raw ‎ 1/2 tsp.
- Vegetable oil, palm kernel ‎ ‎ 1/3 tsp.
- Spinach, raw ‎ 6 3/8 oz.
- Salt, table ‎ 1/8 tsp.
- Cheese, mozzarella, nonfat ‎ ‎ 3 1/8 oz.
- Parmesan cheese topping, fat free ‎ 1 1/2 tsp.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz,10#, Tyson, 10460210928 ‎ 3 3/8 oz.
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 3 tortilla
INSTRUCTIONS
- Wash onions and garlic. Dice onions and mince garlic. Saute onions and garlic until onions become slightly translucent and soft.Â
- Add spinach in small batches and cook with salt until slightly wilted, not mushy. Drain
- In a large bowl, mix together cheese, chicken, and spinach
- Use a #8 scoop (1/2 cup), place one scoop on each tortilla. Fold tortilla in half and place on abaking sheet. Bake in a 350 degree F oven for 10 minutes or until internal temperature reaches 165 degrees F. Hold hot for service. You can shingle the quesadillas overlapping the open edges so they do not dry out.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1/2 c., 2 tbsp. ‎
- Garlic, raw ‎ 1 7/8 tsp.
- Vegetable oil, palm kernel ‎ 1 1/4 tsp.
- Spinach, raw ‎ 1 Ibs., 10 1/2 oz. ‎
- Salt, table ‎ 1/2 tsp.
- Cheese, mozzarella, nonfat ‎ 13 oz.
- Parmesan cheese topping, fat free ‎ 2 tbsp.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz,10#, Tyson, 10460210928 ‎ 14 oz.
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 12 1/2 tortilla
INSTRUCTIONS
- Wash onions and garlic. Dice onions and mince garlic. Saute onions and garlic until onions become slightly translucent and soft.Â
- Add spinach in small batches and cook with salt until slightly wilted, not mushy. Drain
- In a large bowl, mix together cheese, chicken, and spinach
- Use a #8 scoop (1/2 cup), place one scoop on each tortilla. Fold tortilla in half and place on abaking sheet. Bake in a 350 degree F oven for 10 minutes or until internal temperature reaches 165 degrees F. Hold hot for service. You can shingle the quesadillas overlapping the open edges so they do not dry out.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 pt., 1/2 c. ‎
- Garlic, raw ‎ 2 tbsp., 1 1/2 tsp. ‎
- Vegetable oil, palm kernel ‎ 1 tbsp., 2 tsp. ‎
- Spinach, raw ‎ 6 Ibs., 10 oz. ‎
- Salt, table ‎ 2 tsp.
- Cheese, mozzarella, nonfat ‎ 3 Ibs., 4 oz. ‎
- Parmesan cheese topping, fat free ‎ 1/2 c.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz,10#, Tyson, 10460210928 ‎ 2 Ibs., 8 oz. ‎
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 50 tortilla
INSTRUCTIONS
- Wash onions and garlic. Dice onions and mince garlic. Saute onions and garlic until onions become slightly translucent and soft.Â
- Add spinach in small batches and cook with salt until slightly wilted, not mushy. Drain
- In a large bowl, mix together cheese, chicken, and spinach
- Use a #8 scoop (1/2 cup), place one scoop on each tortilla. Fold tortilla in half and place on abaking sheet. Bake in a 350 degree F oven for 10 minutes or until internal temperature reaches 165 degrees F. Hold hot for service. You can shingle the quesadillas overlapping the open edges so they do not dry out.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Onions, raw chopped 1 qt., 1 c. ‎
- Garlic, raw ‎ 1/4 c., 1 tbsp. ‎
- Vegetable oil, palm kernel ‎ 3 tbsp., 1 tsp. ‎
- Spinach, raw ‎ 13 Ibs., 4 oz. ‎
- Salt, table ‎ 1 tbsp., 1 tsp. ‎
- Cheese, mozzarella, nonfat ‎ 6 Ibs., 8 oz. ‎
- Parmesan cheese topping, fat free ‎ 1 c.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz,10#, Tyson, 10460210928 ‎ 7 Ibs.
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 100 tortilla
INSTRUCTIONS
- Wash onions and garlic. Dice onions and mince garlic. Saute onions and garlic until onions become slightly translucent and soft.Â
- Add spinach in small batches and cook with salt until slightly wilted, not mushy. Drain
- In a large bowl, mix together cheese, chicken, and spinach.
- Use a #8 scoop (1/2 cup), place one scoop on each tortilla. Fold tortilla in half and place on a baking sheet. Bake in a 350 degree F oven for 10 minutes or until internal temperature reaches 165 degrees F. Hold hot for service. You can shingle the quesadillas overlapping the open edges so they do not dry out.Â