Make This: Vegetable Quesadillas

Date: June 10, 2019 Posted by Amy Mail Twitter Facebook

Did you know the USDA has a searchable recipe site full of tried-and-true, standardized main entrees and side dishes for the National School Lunch Program and the School Breakfast Program? The "What's Cooking? USDA Mixing Bowl" is a helpful resource when you are looking for a special occasion, one-off meal to offer outside of your NutriStudents K-12 menu weeks.

Servings: 50
Serving size: one-half quesadilla

1 serving provides 1-¼ oz equivalent meat/meat alternate, ⅛ cup vegetable, and 1 serving of grains/breads.

Ingredients

50 Whole grain-rich tortilla, 6" soft (at least 0.9 oz)
1 lb 4 oz (3-3/4 cups 2 Tbsp) *Fresh green peppers, chopped
15 oz (2-1/2 cups) *Fresh onions, chopped
1 lb 15 oz (1 qt 3 cups or 1/2 No. 10 can) Canned black beans, drained
2 lb 1 oz (2 qt 3 cups  or 1/2 No. 10 can) Canned corn, liquid packed whole kernel, drained
15 oz (2-3/4 cups) *Fresh tomatoes, diced
2 Tbsp Chili powder
2 Tbsp Ground cumin
1 Tbsp 1 tsp Onion powder
1 Tbsp 1 tsp Paprika
1 lb 9 oz (1 qt 2 1/4 cups) Reduced fat Monterey Jack cheese, shredded
1 lb 9 oz (1 qt 2 1/4 cups) Reduced fat cheddar cheese, shredded

Instructions

1. Line 3 sheet pans (18" x 26" x 1") with parchment paper. Place 8-9 tortillas side by side on each pan (use a total of 25 tortillas). Reserve for step 5.
2. Combine peppers, onions, black beans, and corn. Heat on medium heat for 5 minutes.3. Add tomatoes to vegetable mixture and drain excess liquid.
4. Add chili powder, cumin, onion powder, and paprika to vegetable mixture.
5. Sprinkle each tortilla with ¼ cup of Monterey Jack cheese.
6. Spoon 1 cup 1 Tbsp vegetable mixture on to each tortilla.
7. Sprinkle each tortilla with ¼ cup Cheddar cheese.
8. Place remaining tortillas on top, pressing down gently. Spray tortillas with pan release spray to aid browning.
9. Bake until tops are golden brown: Conventional oven: 400° F for 10 minutes Convection oven: 375° F for 7 minutes
10. Allow quesadilla to stand for 5 minutes.
11. Cut each quesadilla in half and serve. One portion is ½ quesadilla.

Visit the link below for full nutritional detail and to scale the recipe to 100 servings.

Source: What's Cooking? USDA Mixing Bowl

Photo by Miguel Andrade on Unsplash