Cheesy Chicken and Spinach Quesadilla
Author: Adapted from the USDA Mixing Bowl.
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
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
- Preheat oven to 350 °F.
- Heat oil in a skillet over medium heat.
- Saute spinach until wilted.
- Add chicken, toss to combine.
- Add garlic powder, onion powder, and chili powder.
- Toss and cook 3 minutes to combine.
- Remove from heat, hold at 140 F.
Prepare quesadillas:- Place half of the tortillas on a sheet pan (18 x 26 x 1).
- Spread 1 cup of chicken mixture and ¾ cup of cheese on each tortilla.
- Place remaining tortillas on top.
- Spray filled quesadillas with nonstick cooking spray. Bake for 15 minutes.
- Critical Control Point: Heat to 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.
Notes
