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Western Omelet Quesadilla
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Onion, chopped |
12 oz. |
3 cups |
| Eggs, beaten |
2 lb. 10 oz.* |
24 Large |
| Water |
8 oz. |
1 cup |
| Onion powder |
- |
1 tsp. |
| Salt |
- |
1 tsp. |
| Pepper blend seasoning |
- |
1/2 tsp. |
| Flour tortillas |
3 lb. |
24 (8 in.) |
| Pepper Jack cheese, shredded |
2 lb. 4 oz. |
- |
| Bell peppers, diced |
1 lb. 2 oz. |
3 cups |
| Fully-cooked ham, minced |
12 oz. |
- |
DIRECTIONS
- Microwave or grill onions until soft, about 2 minutes. Keep warm.
- Blend eggs, water, onion powder, salt, and pepper seasoning. Keep refrigerated during preparation.
- For each quesadilla, ladle 1/2 cup (4 oz.) egg mixture into heated spray-coated 10-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 10-inch nonstick pan. Transfer (or flip) cooked omelet onto the tortilla. Top with 1/4 cup onion, 1/4 cup peppers, 1 oz. ham, and 3 oz. cheese. 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 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).
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