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5 from 1 vote

Quick Quesadilla USDA Recipe for Family Child Care Homes

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 INFORMATION
2 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
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course, vegetarian
Cuisine: Mexican
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Whole Grain-Rich
Program Meal Component: Grains, Vegetables, Whole Grain-Rich, Meat Alternates
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Fall, Spring
Multicultural Region: Mexico, Central and South America
6 Servings
Calories: 203

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

Serving: 2slices | Calories: 203 | Total Carbohydrate: 26g | Protein: 14g | Total Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 442mg | Dietary Fiber: 6g | Total Sugars: 2g | Calcium: 157mg | Iron: 1mg