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
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
Recipe by Illinois Harvest of the Month at https://harvestillinois.org/cheesy-chicken-and-spinach-quesadilla