Quick Quesadilla USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Quesadillas, a popular menu item in Mexico, are made by folding a corn or flour tortilla in half and filling it with a variety of ingredients. This recipe puts a twist on the traditional favorite by baking the quesadillas, instead of toasting them on a griddle or in a pan.
CACFP CREDITING INFORMATION
2 wedges (⅓ quesadilla) provides legume as meat alternate: 1½ oz equivalent meat alternate, ¼ cup vegetable, and 1 oz equivalent grains; or legume as vegetable: 1 oz equivalent meat alternate, ⅜ cup vegetable, and 1 oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
5 from 1 vote
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/batch3_recipes 21-30_508c/Quick-Quesadilla_508c.pdf
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray

Ingredients
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2¼ cups Spinach, frozen, chopped (thawed and drained yields 1½ cups)
  • 1 cup Kidney beans, dark red, canned, no salt added, drained and rinsed
  • - - OR
  • 1 cup Kidney beans, dry, cooked
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Chili powder
  • 4 (at least 51 gm each) Whole-grain tortillas, 8"
  • 1½ cups Mozzarella cheese, low-fat, shredded
  • - - Nonstick cooking spray
*See Marketing Guide

Instructions
 

  • Thaw, drain, and squeeze excess liquid from spinach.
  • Preheat oven to 350 °F.
  • Place kidney beans in a small microwavable bowl.
  • Add garlic powder, onion powder, and chili powder.
  • Lightly mash beans by squeezing, using gloved hands (at least 50% of the beans should appear whole). Be careful not to over mash beans.
  • Heat in microwave for 1 minute. Stir with a spoon.
  • Prepare quesadillas: Place half of the tortillas on a baking sheet. Spread ¾ cup of spinach on each tortilla. Top each with ⅜ cup of bean mixture and ¾ cup of cheese.
  • Place remaining tortillas on top.
  • Spray outside of filled quesadillas with nonstick cooking spray. Bake for 15 minutes. Heat quesadillas to an internal temperature of 140 °F or higher for at least 15 seconds.
  • Remove from the oven. Cut each quesadilla into 6 wedges.
  • Serve 2 wedges or ⅓ quesadilla.
    Optional: Serve with sliced or mashed avocado, cilantro, or salsa.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Quick Quesadilla USDA Recipe for Family Child Care Homes
Amount Per Serving
 
2 slices
Calories
203
Total Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
10
mg
3
%
Sodium
 
442
mg
19
%
Total Carbohydrate
 
26
g
9
%
Dietary Fiber
 
6
g
25
%
Total Sugars
 
2
g
2
%
Protein
 
14
g
28
%
Calcium
 
157
mg
16
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
Tips for Soaking Dry Beans
1 lb dry kidney beans = about 2½ cups dry or 6¼ cups cooked beans.
Overnight Method: Add 1¾ qts cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1¾ qts of water for each 1 lb of dry beans. Add beans, and boil for 2 minutes. Remove from heat, and allow to soak for 1 hour. Discard the water. Proceed with recipe.
Tips for Cooking Dry Beans
Once the beans have been soaked, add 1¾ qts water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
Optional
Serve with sliced or mashed avocado, cilantro, or salsa.
Critical Control Point
Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
Yield / Volume