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Western Omelet Quesadilla
Serving Size: 1/2 quesadilla
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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 |
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2 tsp. |
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4 tsp. |
| Pepper blend seasoning |
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1 tsp. |
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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. |
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| Pepper Jack cheese, shredded |
3 lb. 2 oz. |
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6 lb. 4 oz. |
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| Fully-cooked ham, minced |
1 lb. 9 oz. |
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3 lb. 2 oz. |
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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.
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