1. Thaw Turkey Thigh Roast under refrigeration 2 days in advance.
2. Preheat oven to 350 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.
3. Remove turkey thigh roast from packaging, cut the turkey thigh roast into 2" X 2" pieces and add it to a hotel pan (with the turkey broth from bag).
4. Cover pan with foil and bake for 25-35 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds. Remove from oven and shred turkey. Cover and place in hot holding cabinet until service.

Prepare Rice: (Ratio of water to rice = 2 cups water per 1 cup rice)

1. STOVE TOP METHOD- Bring water to a boil. Add rice. Stir. Cover tightly and simmer over a low heat until most of the water is absorbed (about 25 minutes). Transfer to serving pan cover, and place in hot holding cabinet until service. Fluff with fork before serving.
2. OVEN METHOD- Combine rice and hot water in a shallow pan. Stir. Cover and bake in a 350 °F oven until most of the water is absorbed (about 35 minutes). Remove from oven, cover, and place in hot holding cabinet until service. Fluff with fork before serving.
3. STEAMER METHOD- Combine rice and hot water in a steam table pan. Stir. Cover and steam until most of the water is absorbed (about 35 minutes). Remove from steamer, cover, and place in hot holding cabinet until service. Fluff with fork before serving.
4. Preheat oven to 425 degrees.
5. Spray 9 lined sheet pans with pan coating spray.

Assemble the quesadillas

1. Lay 12 tortilla shells per pan.
2. Distribute 2 oz. of turkey, ¼ cup of rice, and ½ oz. of cheese down the middle of each tortilla shell. Drizzle with Caribbean Jerk sauce and sprinkle Tajin seasoning over each tortilla.
3. Fold shell in half and coat lightly with pan coating spray.
4. Place in oven for 10 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds
5. Transfer quesadillas to 2" hotel pans and place in hot holding cabinet until service.
6. Serve 2 quesadillas per order.
7. Offer pico de gallo and sour cream.

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.