Quick Quesadilla USDA Recipe for Family Child Care
Age Group: Ages 3-5
Serving Size: 6
Quesadillas, a popular menu item in Mexico, are made by folding a corn or flour tortilla in half and filling it with a variety of ingredients. This recipe puts a twist on the traditional favorite by baking the quesadillas, instead of toasting them on a griddle or in a pan.CACFP CREDITING INFORMATION2 wedges (⅓ quesadilla) provides legume as meat alternate: 1½ oz equivalent meat alternate, ¼ cup vegetable, and 1 oz equivalent grains; or legume as vegetable: 1 oz equivalent meat alternate, ⅜ cup vegetable, and 1 oz equivalent grains.SOURCE Team Nutrition CACFP Multicultural Recipe Project.https://teamnutrition.usda.gov
Ingredients
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
Quantity
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
Ingredients
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
Quantity
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
Quantity
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
Quantity
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
Quantity
- 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
- 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
- - - OR
- 1 cup Kidney beans, dry, cooked
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Chili powder
- 4 (at least 51 gm each) Whole-grain tortillas, 8"
- 1½ cups Mozzarella cheese, low-fat, shredded
- - - Nonstick cooking spray
*See Marketing Guide
Instructions
- Thaw, drain, and squeeze excess liquid from spinach.
- Preheat oven to 350 °F.
- Place kidney beans in a small microwavable bowl.
- Add garlic powder, onion powder, and chili powder.
- Lightly mash beans by squeezing, using gloved hands (at least 50% of the beans should appear whole). Be careful not to over mash beans.
- Heat in microwave for 1 minute. Stir with a spoon.
- Prepare quesadillas: Place half of the tortillas on a baking sheet. Spread ¾ cup of spinach on each tortilla. Top each with ⅜ cup of bean mixture and ¾ cup of cheese.
- Place remaining tortillas on top.
- Spray outside of filled quesadillas with nonstick cooking spray. Bake for 15 minutes. Heat quesadillas to an internal temperature of 140 °F or higher for at least 15 seconds.
- Remove from the oven. Cut each quesadilla into 6 wedges.
- Serve 2 wedges or ⅓ quesadilla.Optional: Serve with sliced or mashed avocado, cilantro, or salsa.Critical Control Point: Hold at 140 °F or higher.
Nutrition INFORMATION
Nutrition Facts
Quick Quesadilla USDA Recipe for Family Child Care
Amount Per Serving 2 slices
Calories 203
Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 442mg19%
Total Carbohydrate 26g9%
Dietary Fiber 6g25%
Total Sugars 2g2%
Protein 14g28%
Calcium 157mg16%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:
Tips for Soaking Dry Beans1 lb dry kidney beans = about 2½ cups dry or 6¼ cups cooked beans.Overnight Method: Add 1¾ qts cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.Quick-Soak Method: Boil 1¾ qts 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.Tips for Cooking Dry BeansOnce the beans have been soaked, add 1¾ qts water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately. OptionalServe with sliced or mashed avocado, cilantro, or salsa. Critical Control PointHold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
Yield / Volume