Prep Time: 15 Minutes
Cook Time: 30 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spatula
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Chicken, Breast Strips, Cooked
- Red Pepper, Fresh, Diced
- Onions, Fresh, Diced
- Fajita Spice Mix (see recipe)
- Cheddar Cheese, Grated
- Tortilla, Flour
Method
- Wash and remove core from red peppers. Peel onions. Diced red pepper and onions.
- Combine chicken, red pepper, onion and Fajita Spice Mix. On an open tortilla shell, place 65 gm of chicken mixture and cover with 15 gm cheddar cheese. Cover with second tortilla shell.
- Bulk: Transfer to 1⁄2 size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil. Place pan in Multigen for 30 minutes. Cold Plating: cut prepared quesadillas into a cross pattern and arrange on a plate, cover and place on the hot side of the tray to retherm prior to service.
- Bulk: Remove from pan, cut into a cross pattern as shown. Serve Hot.
Garnish: Green onion and Salsa
Food Accompany: Side salad or vegetable side dish