Illinois Harvest of the Month

Veggie Quesadilla

VEGGIE QUESADILLA

The addition of an oven “grilling” step gives these yummy quesadillas a crunchy texture balanced by the cheesy goodness inside.
This is a school food service spring and summer recipe for bell peppers and spinach.
  • Prep Time40 min
  • Cook Time15 min
  • Total Time55 min
  • Yield100
  • Serving Size1 piece (6.5 oz)
  • Energy288 cal
  • Cuisine
    • Mexican
  • Course
    • Appetizer
    • Main Course
    • Snack
  • USDA Meal Components
    • Dark Green Vegetable: ½ c credits as ¼ cup
    • grains 1 ounce
    • meat/meat alternate ½ ounce
  • Diet
    • Vegetarian

Ingredients

  • 16 lbs Spinach, fresh partially trimmed
  • 5½ lbs green Bell Peppers, fresh chopped
  • 5½ lbs Onions, fresh finely chopped
  • ½ c Olive Oil
  • 1 #10 can USDA Refried Beans, low sodium
  • 6 lb 4 oz Mozzarella Cheese, low moisture, part skim shredded
  • ½ cup Cumin
  • 4 T Chili Powder
  • 100 8 inch Tortillas, whole wheat (at least 51 gms each)
  • Pan Spray

Method

1

CCP: Preheat ovens: convection 350F, conventional 375F.

2

Heat olive oil over medium heat.

3

Saute onions and Bell peppers for approximately 5 minutes until soft.

4

Add spices and toss to combine. Saute for 3 minutes.

5

Add spinach to pan, tossing to combine. When spinach has wilted, remove pan from heat. Set aside while you prepare the tortillas.

6

Spread out the tortillas on clean, parchment lined baking sheets.

7

Spread 1 oz of refried beans across one-half of each tortilla.

8

Place 1 oz of shredded mozzarella on top of beans. Distribute veggie mix evenly between all tortillas layering on top of the cheese.

9

Fold tortillas in half over contents to form quesadillas. Press lightly to create a seal so tortillas remain folded.

10

Spray tops with pan spray to coat.

11

Place in oven for 15 minutes, until the cheese is melted and the tortillas are just coloring and crisp.

12

Serve with fresh salsa on the side of the quesadilla.

13

CCP: Hold for hot service at 135 degrees F or higher.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size1 piece (6.5 oz)
  • Amount per serving
  • Calories288
  • % Daily Value*
  • Total Fat11.7 g15%
  • Saturated Fat6 g30%
  • Trans Fat0 g
  • Cholesterol15 mg5%
  • Sodium421 mg18.3%
  • Total Carbohydrate31.2 g11.35%
  • Dietary Fiber8.2 g29.29%
  • Total Sugars3.2 g
  • Protein15.6 g31.2%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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