Vegetable Quesadilla USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Vegetable Quesadilla is a scrumptious combination of black beans, corn, peppers, and Mexican spices, all in a warm whole-grain tortilla.
CACFP CREDITING INFORMATION
1 quesadilla provides:
Legume as Meat Alternate: 0.5 oz meat alternate, ¼ cup vegetable, and 1.5 oz equivalent grains.
OR
Legume as Vegetable: 0.25 oz equivalent meat alternate, ¼ cup vegetable, and 1.5 oz equivalent grains.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Vegetable-Quesadilla_25-50_centers.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

25 Servings

    Weight

    • 1 lb Canned low-sodium corn, drained
    • 8 oz *Fresh onions, chopped
    • 12 oz *Fresh green bell peppers, chopped
    • 1 lb Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 1 lb Dry black beans, cooked (see Notes)
    • - - Chili powder
    • - - Cumin
    • - - Onion powder
    • - - Paprika
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (see Notes)
    • 8 oz *Fresh tomatoes, diced
    • 8 oz Low-fat Monterey Jack cheese, shredded
    • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

    Measure

    • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
    • ½ cup *Fresh onions, chopped
    • 1⅔ cups *Fresh green bell peppers, chopped
    • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 1¾ cups Dry black beans, cooked (see Notes)
    • 1 Tbsp Chili powder
    • 1 Tbsp Cumin
    • 2 tsp Onion powder
    • 2 tsp Paprika
    • 1 Tbsp Ancho chili powder
    • - - OR
    • 1 Tbsp Mexican seasoning mix (see Notes)
    • 1 cup 1 Tbsp *Fresh tomatoes, diced
    • 2 cups Low-fat Monterey Jack cheese, shredded
    • 25 each Whole-grain tortillas, 8" (1½ oz each)

    50 Servings

      Weight

      • 2 lb Canned low-sodium corn, drained
      • 1 lb *Fresh onions, chopped
      • 1 lb 8 oz *Fresh green bell peppers, chopped
      • 2 lb Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 2 lb Dry black beans, cooked (see Notes)
      • - - Chili powder
      • - - Cumin
      • - - Onion powder
      • - - Paprika
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (see Notes)
      • 1 lb *Fresh tomatoes, diced
      • 1 lb Low-fat Monterey Jack cheese, shredded
      • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

      Measure

      • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
      • 1 cup *Fresh onions, chopped
      • 3⅓ cups *Fresh green bell peppers, chopped
      • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 3½ cups Dry black beans, cooked (see Notes)
      • 2 Tbsp Chili powder
      • 2 Tbsp Cumin
      • 1 Tbsp 1 tsp Onion powder
      • 1 Tbsp 1 tsp Paprika
      • 2 Tbsp Ancho chili powder
      • - - OR
      • 2 Tbsp Mexican seasoning mix (see Notes)
      • 2 cups 2 Tbsp *Fresh tomatoes, diced
      • 1 qt Low-fat Monterey Jack cheese, shredded
      • 50 each Whole-grain tortillas, 8" (1½ oz each)

      Quantity
       

      25 Servings

        Weight

        • 1 lb Canned low-sodium corn, drained
        • 8 oz *Fresh onions, chopped
        • 12 oz *Fresh green bell peppers, chopped
        • 1 lb Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 1 lb Dry black beans, cooked (see Notes)
        • - - Chili powder
        • - - Cumin
        • - - Onion powder
        • - - Paprika
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (see Notes)
        • 8 oz *Fresh tomatoes, diced
        • 8 oz Low-fat Monterey Jack cheese, shredded
        • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

        Measure

        • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
        • ½ cup *Fresh onions, chopped
        • 1⅔ cups *Fresh green bell peppers, chopped
        • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 1¾ cups Dry black beans, cooked (see Notes)
        • 1 Tbsp Chili powder
        • 1 Tbsp Cumin
        • 2 tsp Onion powder
        • 2 tsp Paprika
        • 1 Tbsp Ancho chili powder
        • - - OR
        • 1 Tbsp Mexican seasoning mix (see Notes)
        • 1 cup 1 Tbsp *Fresh tomatoes, diced
        • 2 cups Low-fat Monterey Jack cheese, shredded
        • 25 each Whole-grain tortillas, 8" (1½ oz each)

        50 Servings

          Weight

          • 2 lb Canned low-sodium corn, drained
          • 1 lb *Fresh onions, chopped
          • 1 lb 8 oz *Fresh green bell peppers, chopped
          • 2 lb Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 2 lb Dry black beans, cooked (see Notes)
          • - - Chili powder
          • - - Cumin
          • - - Onion powder
          • - - Paprika
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (see Notes)
          • 1 lb *Fresh tomatoes, diced
          • 1 lb Low-fat Monterey Jack cheese, shredded
          • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

          Measure

          • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
          • 1 cup *Fresh onions, chopped
          • 3⅓ cups *Fresh green bell peppers, chopped
          • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 3½ cups Dry black beans, cooked (see Notes)
          • 2 Tbsp Chili powder
          • 2 Tbsp Cumin
          • 1 Tbsp 1 tsp Onion powder
          • 1 Tbsp 1 tsp Paprika
          • 2 Tbsp Ancho chili powder
          • - - OR
          • 2 Tbsp Mexican seasoning mix (see Notes)
          • 2 cups 2 Tbsp *Fresh tomatoes, diced
          • 1 qt Low-fat Monterey Jack cheese, shredded
          • 50 each Whole-grain tortillas, 8" (1½ oz each)

          Ingredients
           

          25 Servings

            Weight

            • 1 lb Canned low-sodium corn, drained
            • 8 oz *Fresh onions, chopped
            • 12 oz *Fresh green bell peppers, chopped
            • 1 lb Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 1 lb Dry black beans, cooked (see Notes)
            • - - Chili powder
            • - - Cumin
            • - - Onion powder
            • - - Paprika
            • - - Ancho chili powder
            • - - OR
            • - - Mexican seasoning mix (see Notes)
            • 8 oz *Fresh tomatoes, diced
            • 8 oz Low-fat Monterey Jack cheese, shredded
            • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

            Measure

            • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
            • ½ cup *Fresh onions, chopped
            • 1⅔ cups *Fresh green bell peppers, chopped
            • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 1¾ cups Dry black beans, cooked (see Notes)
            • 1 Tbsp Chili powder
            • 1 Tbsp Cumin
            • 2 tsp Onion powder
            • 2 tsp Paprika
            • 1 Tbsp Ancho chili powder
            • - - OR
            • 1 Tbsp Mexican seasoning mix (see Notes)
            • 1 cup 1 Tbsp *Fresh tomatoes, diced
            • 2 cups Low-fat Monterey Jack cheese, shredded
            • 25 each Whole-grain tortillas, 8" (1½ oz each)

            50 Servings

              Weight

              • 2 lb Canned low-sodium corn, drained
              • 1 lb *Fresh onions, chopped
              • 1 lb 8 oz *Fresh green bell peppers, chopped
              • 2 lb Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 2 lb Dry black beans, cooked (see Notes)
              • - - Chili powder
              • - - Cumin
              • - - Onion powder
              • - - Paprika
              • - - Ancho chili powder
              • - - OR
              • - - Mexican seasoning mix (see Notes)
              • 1 lb *Fresh tomatoes, diced
              • 1 lb Low-fat Monterey Jack cheese, shredded
              • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

              Measure

              • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
              • 1 cup *Fresh onions, chopped
              • 3⅓ cups *Fresh green bell peppers, chopped
              • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 3½ cups Dry black beans, cooked (see Notes)
              • 2 Tbsp Chili powder
              • 2 Tbsp Cumin
              • 1 Tbsp 1 tsp Onion powder
              • 1 Tbsp 1 tsp Paprika
              • 2 Tbsp Ancho chili powder
              • - - OR
              • 2 Tbsp Mexican seasoning mix (see Notes)
              • 2 cups 2 Tbsp *Fresh tomatoes, diced
              • 1 qt Low-fat Monterey Jack cheese, shredded
              • 50 each Whole-grain tortillas, 8" (1½ oz each)

              Quantity
               

              25 Servings

                Weight

                • 1 lb Canned low-sodium corn, drained
                • 8 oz *Fresh onions, chopped
                • 12 oz *Fresh green bell peppers, chopped
                • 1 lb Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 1 lb Dry black beans, cooked (see Notes)
                • - - Chili powder
                • - - Cumin
                • - - Onion powder
                • - - Paprika
                • - - Ancho chili powder
                • - - OR
                • - - Mexican seasoning mix (see Notes)
                • 8 oz *Fresh tomatoes, diced
                • 8 oz Low-fat Monterey Jack cheese, shredded
                • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

                Measure

                • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
                • ½ cup *Fresh onions, chopped
                • 1⅔ cups *Fresh green bell peppers, chopped
                • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 1¾ cups Dry black beans, cooked (see Notes)
                • 1 Tbsp Chili powder
                • 1 Tbsp Cumin
                • 2 tsp Onion powder
                • 2 tsp Paprika
                • 1 Tbsp Ancho chili powder
                • - - OR
                • 1 Tbsp Mexican seasoning mix (see Notes)
                • 1 cup 1 Tbsp *Fresh tomatoes, diced
                • 2 cups Low-fat Monterey Jack cheese, shredded
                • 25 each Whole-grain tortillas, 8" (1½ oz each)

                50 Servings

                  Weight

                  • 2 lb Canned low-sodium corn, drained
                  • 1 lb *Fresh onions, chopped
                  • 1 lb 8 oz *Fresh green bell peppers, chopped
                  • 2 lb Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 2 lb Dry black beans, cooked (see Notes)
                  • - - Chili powder
                  • - - Cumin
                  • - - Onion powder
                  • - - Paprika
                  • - - Ancho chili powder
                  • - - OR
                  • - - Mexican seasoning mix (see Notes)
                  • 1 lb *Fresh tomatoes, diced
                  • 1 lb Low-fat Monterey Jack cheese, shredded
                  • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

                  Measure

                  • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                  • 1 cup *Fresh onions, chopped
                  • 3⅓ cups *Fresh green bell peppers, chopped
                  • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 3½ cups Dry black beans, cooked (see Notes)
                  • 2 Tbsp Chili powder
                  • 2 Tbsp Cumin
                  • 1 Tbsp 1 tsp Onion powder
                  • 1 Tbsp 1 tsp Paprika
                  • 2 Tbsp Ancho chili powder
                  • - - OR
                  • 2 Tbsp Mexican seasoning mix (see Notes)
                  • 2 cups 2 Tbsp *Fresh tomatoes, diced
                  • 1 qt Low-fat Monterey Jack cheese, shredded
                  • 50 each Whole-grain tortillas, 8" (1½ oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb Canned low-sodium corn, drained
                    • 8 oz *Fresh onions, chopped
                    • 12 oz *Fresh green bell peppers, chopped
                    • 1 lb Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 1 lb Dry black beans, cooked (see Notes)
                    • - - Chili powder
                    • - - Cumin
                    • - - Onion powder
                    • - - Paprika
                    • - - Ancho chili powder
                    • - - OR
                    • - - Mexican seasoning mix (see Notes)
                    • 8 oz *Fresh tomatoes, diced
                    • 8 oz Low-fat Monterey Jack cheese, shredded
                    • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

                    Measure

                    • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
                    • ½ cup *Fresh onions, chopped
                    • 1⅔ cups *Fresh green bell peppers, chopped
                    • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 1¾ cups Dry black beans, cooked (see Notes)
                    • 1 Tbsp Chili powder
                    • 1 Tbsp Cumin
                    • 2 tsp Onion powder
                    • 2 tsp Paprika
                    • 1 Tbsp Ancho chili powder
                    • - - OR
                    • 1 Tbsp Mexican seasoning mix (see Notes)
                    • 1 cup 1 Tbsp *Fresh tomatoes, diced
                    • 2 cups Low-fat Monterey Jack cheese, shredded
                    • 25 each Whole-grain tortillas, 8" (1½ oz each)

                    50 Servings

                      Weight

                      • 2 lb Canned low-sodium corn, drained
                      • 1 lb *Fresh onions, chopped
                      • 1 lb 8 oz *Fresh green bell peppers, chopped
                      • 2 lb Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 2 lb Dry black beans, cooked (see Notes)
                      • - - Chili powder
                      • - - Cumin
                      • - - Onion powder
                      • - - Paprika
                      • - - Ancho chili powder
                      • - - OR
                      • - - Mexican seasoning mix (see Notes)
                      • 1 lb *Fresh tomatoes, diced
                      • 1 lb Low-fat Monterey Jack cheese, shredded
                      • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

                      Measure

                      • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                      • 1 cup *Fresh onions, chopped
                      • 3⅓ cups *Fresh green bell peppers, chopped
                      • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 3½ cups Dry black beans, cooked (see Notes)
                      • 2 Tbsp Chili powder
                      • 2 Tbsp Cumin
                      • 1 Tbsp 1 tsp Onion powder
                      • 1 Tbsp 1 tsp Paprika
                      • 2 Tbsp Ancho chili powder
                      • - - OR
                      • 2 Tbsp Mexican seasoning mix (see Notes)
                      • 2 cups 2 Tbsp *Fresh tomatoes, diced
                      • 1 qt Low-fat Monterey Jack cheese, shredded
                      • 50 each Whole-grain tortillas, 8" (1½ oz each)

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb Canned low-sodium corn, drained
                        • 8 oz *Fresh onions, chopped
                        • 12 oz *Fresh green bell peppers, chopped
                        • 1 lb Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 1 lb Dry black beans, cooked (see Notes)
                        • - - Chili powder
                        • - - Cumin
                        • - - Onion powder
                        • - - Paprika
                        • - - Ancho chili powder
                        • - - OR
                        • - - Mexican seasoning mix (see Notes)
                        • 8 oz *Fresh tomatoes, diced
                        • 8 oz Low-fat Monterey Jack cheese, shredded
                        • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

                        Measure

                        • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
                        • ½ cup *Fresh onions, chopped
                        • 1⅔ cups *Fresh green bell peppers, chopped
                        • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 1¾ cups Dry black beans, cooked (see Notes)
                        • 1 Tbsp Chili powder
                        • 1 Tbsp Cumin
                        • 2 tsp Onion powder
                        • 2 tsp Paprika
                        • 1 Tbsp Ancho chili powder
                        • - - OR
                        • 1 Tbsp Mexican seasoning mix (see Notes)
                        • 1 cup 1 Tbsp *Fresh tomatoes, diced
                        • 2 cups Low-fat Monterey Jack cheese, shredded
                        • 25 each Whole-grain tortillas, 8" (1½ oz each)

                        50 Servings

                          Weight

                          • 2 lb Canned low-sodium corn, drained
                          • 1 lb *Fresh onions, chopped
                          • 1 lb 8 oz *Fresh green bell peppers, chopped
                          • 2 lb Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 2 lb Dry black beans, cooked (see Notes)
                          • - - Chili powder
                          • - - Cumin
                          • - - Onion powder
                          • - - Paprika
                          • - - Ancho chili powder
                          • - - OR
                          • - - Mexican seasoning mix (see Notes)
                          • 1 lb *Fresh tomatoes, diced
                          • 1 lb Low-fat Monterey Jack cheese, shredded
                          • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

                          Measure

                          • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                          • 1 cup *Fresh onions, chopped
                          • 3⅓ cups *Fresh green bell peppers, chopped
                          • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 3½ cups Dry black beans, cooked (see Notes)
                          • 2 Tbsp Chili powder
                          • 2 Tbsp Cumin
                          • 1 Tbsp 1 tsp Onion powder
                          • 1 Tbsp 1 tsp Paprika
                          • 2 Tbsp Ancho chili powder
                          • - - OR
                          • 2 Tbsp Mexican seasoning mix (see Notes)
                          • 2 cups 2 Tbsp *Fresh tomatoes, diced
                          • 1 qt Low-fat Monterey Jack cheese, shredded
                          • 50 each Whole-grain tortillas, 8" (1½ oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb Canned low-sodium corn, drained
                            • 8 oz *Fresh onions, chopped
                            • 12 oz *Fresh green bell peppers, chopped
                            • 1 lb Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 1 lb Dry black beans, cooked (see Notes)
                            • - - Chili powder
                            • - - Cumin
                            • - - Onion powder
                            • - - Paprika
                            • - - Ancho chili powder
                            • - - OR
                            • - - Mexican seasoning mix (see Notes)
                            • 8 oz *Fresh tomatoes, diced
                            • 8 oz Low-fat Monterey Jack cheese, shredded
                            • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

                            Measure

                            • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
                            • ½ cup *Fresh onions, chopped
                            • 1⅔ cups *Fresh green bell peppers, chopped
                            • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 1¾ cups Dry black beans, cooked (see Notes)
                            • 1 Tbsp Chili powder
                            • 1 Tbsp Cumin
                            • 2 tsp Onion powder
                            • 2 tsp Paprika
                            • 1 Tbsp Ancho chili powder
                            • - - OR
                            • 1 Tbsp Mexican seasoning mix (see Notes)
                            • 1 cup 1 Tbsp *Fresh tomatoes, diced
                            • 2 cups Low-fat Monterey Jack cheese, shredded
                            • 25 each Whole-grain tortillas, 8" (1½ oz each)

                            50 Servings

                              Weight

                              • 2 lb Canned low-sodium corn, drained
                              • 1 lb *Fresh onions, chopped
                              • 1 lb 8 oz *Fresh green bell peppers, chopped
                              • 2 lb Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 2 lb Dry black beans, cooked (see Notes)
                              • - - Chili powder
                              • - - Cumin
                              • - - Onion powder
                              • - - Paprika
                              • - - Ancho chili powder
                              • - - OR
                              • - - Mexican seasoning mix (see Notes)
                              • 1 lb *Fresh tomatoes, diced
                              • 1 lb Low-fat Monterey Jack cheese, shredded
                              • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

                              Measure

                              • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                              • 1 cup *Fresh onions, chopped
                              • 3⅓ cups *Fresh green bell peppers, chopped
                              • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 3½ cups Dry black beans, cooked (see Notes)
                              • 2 Tbsp Chili powder
                              • 2 Tbsp Cumin
                              • 1 Tbsp 1 tsp Onion powder
                              • 1 Tbsp 1 tsp Paprika
                              • 2 Tbsp Ancho chili powder
                              • - - OR
                              • 2 Tbsp Mexican seasoning mix (see Notes)
                              • 2 cups 2 Tbsp *Fresh tomatoes, diced
                              • 1 qt Low-fat Monterey Jack cheese, shredded
                              • 50 each Whole-grain tortillas, 8" (1½ oz each)

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb Canned low-sodium corn, drained
                                • 8 oz *Fresh onions, chopped
                                • 12 oz *Fresh green bell peppers, chopped
                                • 1 lb Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 1 lb Dry black beans, cooked (see Notes)
                                • - - Chili powder
                                • - - Cumin
                                • - - Onion powder
                                • - - Paprika
                                • - - Ancho chili powder
                                • - - OR
                                • - - Mexican seasoning mix (see Notes)
                                • 8 oz *Fresh tomatoes, diced
                                • 8 oz Low-fat Monterey Jack cheese, shredded
                                • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

                                Measure

                                • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
                                • ½ cup *Fresh onions, chopped
                                • 1⅔ cups *Fresh green bell peppers, chopped
                                • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 1¾ cups Dry black beans, cooked (see Notes)
                                • 1 Tbsp Chili powder
                                • 1 Tbsp Cumin
                                • 2 tsp Onion powder
                                • 2 tsp Paprika
                                • 1 Tbsp Ancho chili powder
                                • - - OR
                                • 1 Tbsp Mexican seasoning mix (see Notes)
                                • 1 cup 1 Tbsp *Fresh tomatoes, diced
                                • 2 cups Low-fat Monterey Jack cheese, shredded
                                • 25 each Whole-grain tortillas, 8" (1½ oz each)

                                50 Servings

                                  Weight

                                  • 2 lb Canned low-sodium corn, drained
                                  • 1 lb *Fresh onions, chopped
                                  • 1 lb 8 oz *Fresh green bell peppers, chopped
                                  • 2 lb Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 2 lb Dry black beans, cooked (see Notes)
                                  • - - Chili powder
                                  • - - Cumin
                                  • - - Onion powder
                                  • - - Paprika
                                  • - - Ancho chili powder
                                  • - - OR
                                  • - - Mexican seasoning mix (see Notes)
                                  • 1 lb *Fresh tomatoes, diced
                                  • 1 lb Low-fat Monterey Jack cheese, shredded
                                  • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

                                  Measure

                                  • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                                  • 1 cup *Fresh onions, chopped
                                  • 3⅓ cups *Fresh green bell peppers, chopped
                                  • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 3½ cups Dry black beans, cooked (see Notes)
                                  • 2 Tbsp Chili powder
                                  • 2 Tbsp Cumin
                                  • 1 Tbsp 1 tsp Onion powder
                                  • 1 Tbsp 1 tsp Paprika
                                  • 2 Tbsp Ancho chili powder
                                  • - - OR
                                  • 2 Tbsp Mexican seasoning mix (see Notes)
                                  • 2 cups 2 Tbsp *Fresh tomatoes, diced
                                  • 1 qt Low-fat Monterey Jack cheese, shredded
                                  • 50 each Whole-grain tortillas, 8" (1½ oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb Canned low-sodium corn, drained
                                    • 8 oz *Fresh onions, chopped
                                    • 12 oz *Fresh green bell peppers, chopped
                                    • 1 lb Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 1 lb Dry black beans, cooked (see Notes)
                                    • - - Chili powder
                                    • - - Cumin
                                    • - - Onion powder
                                    • - - Paprika
                                    • - - Ancho chili powder
                                    • - - OR
                                    • - - Mexican seasoning mix (see Notes)
                                    • 8 oz *Fresh tomatoes, diced
                                    • 8 oz Low-fat Monterey Jack cheese, shredded
                                    • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

                                    Measure

                                    • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
                                    • ½ cup *Fresh onions, chopped
                                    • 1⅔ cups *Fresh green bell peppers, chopped
                                    • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 1¾ cups Dry black beans, cooked (see Notes)
                                    • 1 Tbsp Chili powder
                                    • 1 Tbsp Cumin
                                    • 2 tsp Onion powder
                                    • 2 tsp Paprika
                                    • 1 Tbsp Ancho chili powder
                                    • - - OR
                                    • 1 Tbsp Mexican seasoning mix (see Notes)
                                    • 1 cup 1 Tbsp *Fresh tomatoes, diced
                                    • 2 cups Low-fat Monterey Jack cheese, shredded
                                    • 25 each Whole-grain tortillas, 8" (1½ oz each)

                                    50 Servings

                                      Weight

                                      • 2 lb Canned low-sodium corn, drained
                                      • 1 lb *Fresh onions, chopped
                                      • 1 lb 8 oz *Fresh green bell peppers, chopped
                                      • 2 lb Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 2 lb Dry black beans, cooked (see Notes)
                                      • - - Chili powder
                                      • - - Cumin
                                      • - - Onion powder
                                      • - - Paprika
                                      • - - Ancho chili powder
                                      • - - OR
                                      • - - Mexican seasoning mix (see Notes)
                                      • 1 lb *Fresh tomatoes, diced
                                      • 1 lb Low-fat Monterey Jack cheese, shredded
                                      • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

                                      Measure

                                      • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                                      • 1 cup *Fresh onions, chopped
                                      • 3⅓ cups *Fresh green bell peppers, chopped
                                      • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 3½ cups Dry black beans, cooked (see Notes)
                                      • 2 Tbsp Chili powder
                                      • 2 Tbsp Cumin
                                      • 1 Tbsp 1 tsp Onion powder
                                      • 1 Tbsp 1 tsp Paprika
                                      • 2 Tbsp Ancho chili powder
                                      • - - OR
                                      • 2 Tbsp Mexican seasoning mix (see Notes)
                                      • 2 cups 2 Tbsp *Fresh tomatoes, diced
                                      • 1 qt Low-fat Monterey Jack cheese, shredded
                                      • 50 each Whole-grain tortillas, 8" (1½ oz each)

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb Canned low-sodium corn, drained
                                        • 8 oz *Fresh onions, chopped
                                        • 12 oz *Fresh green bell peppers, chopped
                                        • 1 lb Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 1 lb Dry black beans, cooked (see Notes)
                                        • - - Chili powder
                                        • - - Cumin
                                        • - - Onion powder
                                        • - - Paprika
                                        • - - Ancho chili powder
                                        • - - OR
                                        • - - Mexican seasoning mix (see Notes)
                                        • 8 oz *Fresh tomatoes, diced
                                        • 8 oz Low-fat Monterey Jack cheese, shredded
                                        • 2 lb 5½ oz Whole-grain tortillas, 8′′ (1½ oz each)

                                        Measure

                                        • 2¼ cups (about ¼ cup No. 10 can) Canned low-sodium corn, drained
                                        • ½ cup *Fresh onions, chopped
                                        • 1⅔ cups *Fresh green bell peppers, chopped
                                        • 1¾ cups (approx. ¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 1¾ cups Dry black beans, cooked (see Notes)
                                        • 1 Tbsp Chili powder
                                        • 1 Tbsp Cumin
                                        • 2 tsp Onion powder
                                        • 2 tsp Paprika
                                        • 1 Tbsp Ancho chili powder
                                        • - - OR
                                        • 1 Tbsp Mexican seasoning mix (see Notes)
                                        • 1 cup 1 Tbsp *Fresh tomatoes, diced
                                        • 2 cups Low-fat Monterey Jack cheese, shredded
                                        • 25 each Whole-grain tortillas, 8" (1½ oz each)

                                        50 Servings

                                          Weight

                                          • 2 lb Canned low-sodium corn, drained
                                          • 1 lb *Fresh onions, chopped
                                          • 1 lb 8 oz *Fresh green bell peppers, chopped
                                          • 2 lb Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 2 lb Dry black beans, cooked (see Notes)
                                          • - - Chili powder
                                          • - - Cumin
                                          • - - Onion powder
                                          • - - Paprika
                                          • - - Ancho chili powder
                                          • - - OR
                                          • - - Mexican seasoning mix (see Notes)
                                          • 1 lb *Fresh tomatoes, diced
                                          • 1 lb Low-fat Monterey Jack cheese, shredded
                                          • 4 lb 11 oz Whole-grain tortillas, 8" (1½ oz each)

                                          Measure

                                          • 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained
                                          • 1 cup *Fresh onions, chopped
                                          • 3⅓ cups *Fresh green bell peppers, chopped
                                          • 3½ cups (approx. ½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 3½ cups Dry black beans, cooked (see Notes)
                                          • 2 Tbsp Chili powder
                                          • 2 Tbsp Cumin
                                          • 1 Tbsp 1 tsp Onion powder
                                          • 1 Tbsp 1 tsp Paprika
                                          • 2 Tbsp Ancho chili powder
                                          • - - OR
                                          • 2 Tbsp Mexican seasoning mix (see Notes)
                                          • 2 cups 2 Tbsp *Fresh tomatoes, diced
                                          • 1 qt Low-fat Monterey Jack cheese, shredded
                                          • 50 each Whole-grain tortillas, 8" (1½ oz each)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • In a medium stock pot, add corn, onions, peppers, and black beans. Sauté uncovered over medium–high heat for 2 minutes.
                                          • Add chili powder, cumin, onion powder, paprika, and ancho chili powder. Stir to combine spices well. Heat uncovered over medium–high heat for 2 minutes, stirring frequently. Remove from heat. Set corn mixture aside for step 4.
                                          • Critical Control Point: Heat to 140 °F or higher.
                                          • Combine corn mixture, tomatoes, and cheese in a large bowl. Toss well.
                                            Set aside for step 6.
                                          • Place tortillas on a sheet pan (18′′ x 26′′ x 1′′).
                                            For 25 servings, use 2 pans (13 tortillas on 1 pan and 12 tortillas on 1 pan).
                                            For 50 servings, use 4 pans (13 tortillas on 3 pans and 11 tortillas on 1 pan).
                                          • Using a 4 fl oz spoodle, portion ⅓ cup 2½ tsp (about 2¾ oz) corn and tomato mixture on right side of each tortilla. Fold left side of each tortilla over mixture, and press down gently.
                                          • Critical Control Point: Hold for hot service for 140 °F or higher.
                                          • Serve 1 quesadilla.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Vegetable Quesadilla USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 quesadilla
                                          Calories 195 Calories from Fat 18
                                          % Daily Value*
                                          Total Fat 2g3%
                                          Saturated Fat 2g13%
                                          Cholesterol 6mg2%
                                          Sodium 399mg17%
                                          Potassium 153mg4%
                                          Total Carbohydrate 30g10%
                                          Dietary Fiber 5g21%
                                          Total Sugars 2g2%
                                          Protein 8g16%
                                          Vitamin D 1IU7%
                                          Calcium 80mg8%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 10 oz
                                          Green bell peppers: 15 oz
                                          Tomatoes: 10 oz
                                          50 Servings:
                                          Mature onions: 1 lb 4 oz
                                          Green bell peppers: 1 lb 14 oz
                                          Tomatoes: 1 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Mexican Seasoning Mix ¾ Cup (About 4½ oz)
                                          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
                                          How to Cook Dry Beans
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
                                          COOKING BEANS
                                          Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
                                          Critical Control Point: Hold for hot service at 140 °F or higher.
                                          OR
                                          Chill for later use.
                                          Critical control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
                                          1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
                                          Yield / Volume
                                          25 Servings:
                                          About 4 lb 9 oz
                                          About 2 qt 1⅛ cups/25 quesadillas
                                          50 Servings:
                                          About 9 lb 2 oz
                                          About 1 gal 2¼ cups/50 quesadillas