Turkey Quesadillas

Turkey Quesadillas

2 Quesadillas

Serving Size

School Food Rocks

This recipe was developed and approved by Joe Urban

Ingredients Show More

Ingredient

50 Portions

100 Portions

Butterball Sliced Turkey Medallions

50 Portions 5 ¾ lbs.

100 Portions 11 ½ lbs.

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

  1. Thaw turkey in the cooler two days before use.
  2. Preheat skillet or braising pan to 375 degrees. Add in the oil.
  3. 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.
  4. Spray lined sheet pans with pan coating spray.
  5. Lay 12 tortillas on each pan.
  6. Distribute 2 oz. spoodle of turkey mixture and ½ oz. cheese down the middle of each tortilla shell.
  7. Fold shell in half and coat lightly with pan coating spray.
  8. Place in oven for 10-12 minutes.
  9. Transfer quesadillas to hot holding cabinet.
  10. 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

Print Email Share
Find Your Broker

Find Your Broker