Bean & Cheese Quesadilla
created by: To Taste
Recipe Category: Lunch, Grab & Go, Speed Scratch
Cooking Process: #2 Same Day Service
Total Time: 37 minutes
Meal Pattern Contribution: 1 oz eq WGR grain, 2 oz eq m/ma
Ingredients
A crispy, cheesy handheld made with just four ingredients. Whole grain corn tortillas are spread with reduced-sodium refried beans and salsa, layered with shredded Oaxaca cheese then baked until golden and melty. Each quesadilla delivers 11 grams of protein and 1 oz eq of whole grains, supporting meal pattern requirements.
Directions
- Thaw tortillas overnight.
- Preheat convection oven to 375° F. Spray full size sheet pans with pan release.
- Combine refried beans with salsa.
- Place corn tortillas in a single layer on sheet pans. Using a #30 disher, portion 2 Tbsp of refried beans onto each tortilla. Spread to cover the tortilla, but leave a 1/2” border around the edge.
- Top each tortilla with 1.5 oz shredded cheese and then another corn tortilla. Press down.
- Spray the tops of the tortillas with pan release spray.
- Bake for 6-7 minutes until tortillas are lightly crisp and cheese is melted. Allow to sit a few minutes before removing from pan. Optionally, cut in half for service.
CCP: Heat to 135° F or higher for at least 15 seconds.
CCP: No bare hand contact with ready to eat food. - Serve one quesadilla (or two halves) to each student.
CCP: Hold and serve at 135° F or higher.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are
provided in the recipe.
Serve bean and cheese quesadillas with Spanish rice or another grain to meet the 2 oz grain equivalent for grades 9-12.
Serve with your students’ favorite condiments. Sour cream, salsa, and guacamole are all great!
Mozzarella or Monterrey jack cheese may be substituted for Oaxaca if unable to source. The nutrition analysis will be similar, but should be rerun with school specific ingredients.
ALLERGENS: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 243
Total Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 23 mg
Sodium: 416 mg
Total Carbohydrates: 23 g
Dietary Fiber: 3 g
Total Sugars: 0.8 g
Added Sugars: 0 g
Protein: 11 g
