K-12
Baked Penne Pasta with Turkey Meat Sauce
Turkey Quesadillas
2
Quesadillas
Serving Size
This recipe was developed and approved by Joe Urban
Ingredients Show More
Ingredient
50 Portions
100 Portions
6-inch WG Tortillas
50 Portions 100 each
100 Portions 200 each
Cheddar Cheese, Shredded Low Sodium
50 Portions 3 ¼ lbs.
100 Portions 6 ½ lbs.
Diced Bell Peppers
50 Portions 1 ¼ lbs.
100 Portions 2 ½ lbs.
Diced Tomatoes
50 Portions 1 lb.
100 Portions 2 lbs.
Diced Onions
50 Portions 1 lb.
100 Portions 2 lbs.
Cilantro, chopped
50 Portions 1 cup
100 Portions 2 cups
Canola Oil
50 Portions ½ cup
100 Portions 1 cup
Ground Cumin
50 Portions ¼ cup
100 Portions ½ cup
Directions Show More
- Thaw turkey in the cooler two days before use.
- Preheat skillet or braising pan to 375 degrees. Add in the oil.
- Add the turkey, diced peppers, diced tomatoes, diced onions, chopped cilantro, and ground cumin to the skillet. Cook for 5 minutes, then remove from heat and set aside.
- Spray lined sheet pans with pan coating spray.
- Lay 12 tortillas on each pan.
- Distribute 2 oz. spoodle of turkey mixture and ½ oz. cheese down the middle of each tortilla shell.
- Fold shell in half and coat lightly with pan coating spray.
- Place in oven for 10-12 minutes.
- Transfer quesadillas to hot holding cabinet.
- Offer lettuce, tomato, sour cream, and salsa as choices.
Nutrients per Serving Show More
Calories 413 kcal
Saturated Fat 6.5 g
Trans Fat 0 g
Total Fat 18 g
Cholesterol 60 mg
Calcium 242.5 mg
Total Dietary Fiber 4.25 g
Iron .8 mg
Sodium 618 mg
Sugars 2.75 g
Carbohydrate 38 g
Vitamin A 1,587 IU
Vitamin C 27 mg
Protein 26.5 g
Component
Meat/Meat Alt 2 oz. eq.
Grain 2 oz. eq.
Vegetable ¼ cup
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