Vegetable Quesadilla USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Vegetable Quesadilla is a scrumptious combination of black beans, corn, peppers and Mexican spices, all in a warm whole-grain tortilla.
NSLP/SBP CREDITING INFORMATION
1 quesadilla provides:
Legume as Meat Alternate: 0.5 oz equivalent meat alternate, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1.5 oz equivalent grains.
OR
Legume as Vegetable: 0.25 oz equivalent meat alternate, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 1.5 oz equivalent grains.
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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 135 °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 50 servings, use 4 pans (13 tortillas on 3 pans and 11 tortillas on 1 pan).
    For 100 servings, use 8 pans (13 tortillas on 7 pans and9 tortillas on 1 pan).
  • Using a 4 fl oz spoodle, portion 1⁄3 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 135 °F or higher.
  • Serve 1 quesadilla.

Nutrition INFORMATION

Vegetable Quesadilla USDA Recipe for Schools
Amount Per Serving
 
1 quesadilla
Calories
195
Total Fat
 
2
g
3
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
6
mg
2
%
Sodium
 
399
mg
17
%
Total Carbohydrate
 
30
g
10
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin D
 
1
IU
7
%
Calcium
 
80
mg
8
%
Iron
 
1
mg
6
%
Potassium
 
153
mg
4
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onion: 1 lb 4 oz
Green bell peppers: 1 lb 14 oz
Tomatoes: 1 lb 4 oz
100 Servings:
Mature onion: 2 lb 8 oz
Green bell peppers: 3 lb 12 oz
Tomatoes: 2 lb 8 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 3⁄4 Cup (About 4 1⁄2 oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1⁄4 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 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 3⁄4 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 1 3⁄4 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 135 °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 2 1⁄4 cups dry or 4 1⁄2 cups cooked beans.
Yield / Volume
50 Servings:
About 9 lb 2 oz
About 1 gal 2¼ cups/50 quesadillas
100 Servings:
About 18 lb 4 oz
About 2 gal 1 qt ½ cup/100 quesadillas