Chicken Quesadillas
Servings : 25 Portions
Calories : 350kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spatula
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 1.25 kg Chicken Breast
- 200 gm Bell Pepper fresh, diced
- 150 gm Onions fresh, diced
- 30 gm Fajita Spice Mix ReFresh recipe
- 375 gm Cheddar Cheese grated
- 50 each Tortilla flour
Instructions
- Wash and remove core from red peppers. Peel onions. Dice 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 ½ 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 SalsaFood Accompany: Side salad or vegetable side dish
Notes
