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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).