American Egg Board | Foodservice Professionals


	Western Omelet Quesadilla Serving Size: 1/2 quesadilla


	50 SERVINGS		100 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Onions, diced	1 lb. 8 oz.	1-1/2 qt.	3 lb.	3 qt.
Eggs, beaten	5 lb. 8 oz.*	50 Large	11 lb.*	100 Large
Water	-	2 cups	-	1 qt.
Onion powder	-	2 tsp.	-	4 tsp.
Pepper blend seasoning	-	1 tsp.	-	2 tsp.
Flour tortillas	Approx. 3 lb.	50 (6 in.)	Approx. 6 lb.	100 (6 in.)
Whole bell peppers, diced	2 lb. 5 oz.	-	4 lb. 10 oz.	-
Pepper Jack cheese, shredded	3 lb. 2 oz.	-	6 lb. 4 oz.	-
Fully-cooked ham, minced	1 lb. 9 oz.	-	3 lb. 2 oz.	-

DIRECTIONS
Microwave or grill onions until soft, about 2 minutes. Keep warm.
» Blend eggs, water, onion powder, and pepper seasoning. Keep refrigerated during preparation.
» For each quesadilla, ladle 1/2 cup (4 oz.) egg mixture into heated spray-coated 8-inch omelet pan. Cook, omelet-style, over medium-high heat, until eggs are firm throughout, with no visible liquid egg remaining.
» Lay one tortilla into another 8-inch nonstick pan. Transfer (or flip) cooked omelet onto the tortilla. Top with 1/4 cup onion, 1/4 cup peppers, 2 oz. cheese, and 1 oz. ham. Cover with second tortilla. Cook over low heat until cheese is melted and bottom is browned.
» Flip cooked quesadilla over onto serving plate. Cut in half, then in wedges; serve immediately.

*If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Contribution to School Lunch Program: Each 1/2 quesadilla (serving size) provides 3.5 oz. meat/meat alternate, 1 bread serving provided for tortillas are enriched and 1/4 cup vegetable.

Nutritional Analysis (per serving): Calories-309, Protein-19g, Carbohydrate-19g, Total Fat-17g, Saturated Fat-7g, Cholesterol-251mg, Vitamin A-827 IU, Vitamin C-19mg, Iron-1.9mg, Calcium-265mg, Sodium-597mg, Dietary Fiber-1g.