Illinois Harvest of the Month

Cheesy Chicken and Spinach Quesadilla

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Cheesy Chicken and Spinach Quesadilla
Author: 
Recipe type: Main entree. HACCP Process 2, same day service.
Cuisine: A crunchy, cheesy treat with USDA chicken and fresh, local spinach.
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
This is a spring CACFP or food service recipe for Spinach.
2 wedges or ⅓ quesadilla provides 1.5 oz Meat /Meat Alternate, ¼ cup dark green vegetable, and 1 oz. equivalent grains
Ingredients
  • 1 lb 10 oz Spinach, fresh, local, chopped
  • 2 T Canola Oil
  • 2½ lbs Chicken, chopped, cooked, thawed if frozen
  • 1 T + 1 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Chili Powder
  • 17 Whole-grain tortillas, 8" (at least 51 gm each)
  • 1 lb 9 oz Mozzarella cheese, low-fat, shredded
  • Nonstick Cooking Spray
Instructions
  1. Preheat oven to 350 °F.
  2. Heat oil in a skillet over medium heat.
  3. Saute spinach until wilted.
  4. Add chicken, toss to combine.
  5. Add garlic powder, onion powder, and chili powder.
  6. Toss and cook 3 minutes to combine.
  7. Remove from heat, hold at 140 F.

  8. Prepare quesadillas:
  9. Place half of the tortillas on a sheet pan (18 x 26 x 1).
  10. Spread 1 cup of chicken mixture and ¾ cup of cheese on each tortilla.
  11. Place remaining tortillas on top.
  12. Spray filled quesadillas with nonstick cooking spray. Bake for 15 minutes.
  13. Critical Control Point: Heat to 140°F or higher for at least 15 seconds.
  14. Remove from the oven. Cut each quesadilla into 6 wedges.
  15. Serve 2 wedges or ⅓ quesadilla.
  16. Optional: Serve with sliced or mashed avocado, cilantro or salsa.
  17. Critical Control Point: Hold at 140° F or higher.
Notes