Chicken Mushroom Quesadilla State (Pennsylvania) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
A savory chicken quesadilla with roasted mushrooms, onions, and peppers.
1 quesadilla provides 2 oz equivalent meats/meat alternates, ⅛ cup other vegetable, 2 oz equivalent grains.
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Pennsylvania Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes


  • Preheat convection oven to 400 ºF.
  • Cut mushrooms into a rough chop, about a medium dice. Line a sheet tray with foil. Spray with non-stick spray.
  • Spread mushrooms and vegetable blend in a single layer and spray the tops with non-stick spray. Roast in oven for 15-20 minutes or until mushrooms are golden brown.
  • In a medium mixing bowl, combine chipotle chili powder, cumin, oregano, garlic powder, and black pepper. Add chicken and mix well to coat.
  • Grate cheese on a medium size grate.
  • In a large plastic container or bowl, combine seasoned chicken, cooked mushrooms and vegetables, and cheese.
  • Reduce oven temperature to 350 ºF.
    For 50 servings, lightly spray 6 full-size sheet trays with non-stick cooking spray.
    For 100 servings, lightly spray 12 full-size sheet trays with non-stick cooking spray.
  • Arrange tortillas in single layers on the trays, 8-9 per tray. Use a No. 6 scoop to portion the chicken/mushroom/vegetable/cheese mixture onto half of each tortilla. Fold each tortilla in half and shingle the tortillas on the pan. Spray the outside of tortillas with cooking spray.
  • Bake in oven for 7-10 minutes until the bottom sides are browned. Flip the quesadillas. Remove when both sides have browned.
    Critical Control Point: Heat to 165 ºF or higher for 15 seconds.
  • Serve 1 quesadilla on a plate or paper boat.
    Critical Control Point: Hold for hot service at 140 ºF or higher.


Nutrition Facts
Chicken Mushroom Quesadilla State (Pennsylvania) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 1 quesadilla
Calories 235 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g13%
Cholesterol 35mg12%
Sodium 449mg20%
Potassium 268mg8%
Total Carbohydrate 27g9%
Dietary Fiber 4g17%
Total Sugars 2g2%
Protein 20g40%
Vitamin D 0IU0%
Calcium 201mg20%
Iron 2mg11%
Added Sugar 0g
*Marketing Guide
50 Servings:
Mushrooms: 3 lb 4 oz
100 Servings:
Mushrooms: 6 lb 8 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Optional accompaniments to increase vegetable crediting in this recipe include shredded lettuce, salsa, and/or diced tomatoes.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
50 quesadillas
About 16 lb 13 oz
100 Servings:
100 quesadillas
About 33 lb 11 oz