1. Preheat oven to 425 degrees.

Prepare the pico:

1. Dice onions, tomatoes, and jalapenos. Chop cilantro and cut limes in half.
2. Combine onions, tomatoes, jalapenos, salt, and cilantro in a bowl. Add the juice of limes, combine ingredients well and refrigerate for 1 hour before use.

Prepare the pickled red onions:

1. Whisk together the white sugar, vinegar and water until dissolved. Place on stove top and bring to a boil.
2. Remove from heat, add sliced red onions and let sit for 30-60 minutes. (this can be done the day before.

Assemble the quesadillas

1. Lay 12 tortilla shells per pan.
2. Distribute 1 oz. of turkey and ½ oz. of cheese down the middle of each tortilla shell.
3. Sprinkle Tajin seasoning over each tortilla.
4. Fold shell in half and coat lightly with pan coating spray.
5. Place in oven for 10 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds
6. Transfer quesadillas to 2" hotel pans and place in hot holding cabinet until service.
7. Offer pico de gallo and pickled red onions.
8. Serve 2 quesadillas per order.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
Record time and internal temperature of product when received on daily log.
CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.