Pear and Pepper Quesadilla with Pear Salsa for Schools

Serves 100 - 1 quesadilla with salsa provides 1/2 cup fruit, 1.5 ounce equivalents grains,
2 ounces meat/meat alternate, and 1/8 cup red/orange vegetable.

INGREDIENTS

  • 12 pounds Pacific Northwest Canned Pears packed in 100% juice, diced, drained
  • 4 pounds fresh red bell peppers, diced 1/2 inch
  • 7 pounds ham, diced 1/2 inch
  • 8 ounces scallions, sliced
  • 4 cups fresh cilantro, chopped
  • 2/3 cup chipotle peppers, canned, seeds removed, minced
  • 3 pounds 2 ounces reduced fat cheddar cheese, shredded
  • 3 pounds 2 ounces part skim mozzarella cheese, shredded
  • 100 each 8-inch whole wheat tortillas
  • 100 each 1-ounce low fat sour cream portion packs

  • FOR THE SALSA
  • 12 pounds Pacific Northwest Canned Pears packed in 100% juice, diced, drained, juice reserved
  • 2 cups reserved pear juice
  • 8 ounces scallions, sliced
  • 1 pound 4 ounces fresh red bell peppers, diced 1/2 inch
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh jalapeno pepper, ribs and seeds removed, finely diced
  • 1/2 cup lime juice
  • 1 teaspoon salt
  • METHOD

    1. In a bowl combine diced pears, red peppers, ham, scallions, cilantro and chipotle peppers. Mix well, cover and keep refrigerated until ready to use.
    2. In a container combine the cheddar and mozzarella cheeses.
    3. To assemble each quesadilla, lay out a tortilla on a clean, dry surface. Spray one side lightly with pan-release spray. Turn tortilla over. Place 1/2 cup of the pear mixture on one half of the tortilla. Top with 1/4 cup of the blended cheeses.
    4. Fold tortilla in half, pressing slightly to distribute the filling, and place on a parchment-lined full-size sheet pan. May be assembled up to 2-hours in advance.
    5. Bake in a pre-heated 350°F oven for 10-15 minutes, or until the internal temperature reaches 165°F.
    6. To prepare the salsa, combine the diced pears, pear juice, scallions, red peppers, cilantro, jalapeno peppers, lime juice and salt.
    7. To serve, cut each quesadilla into 4 wedges and serve with 1-ounce low fat sour cream and 1/3 cup pear salsa.

    NUTRITION (Per Serving: 1 quesadilla and 1/3 cup salsa)
    400 calories
    14 g total fat
    8 g saturated fat
    818 mg sodium
    44 g carbohydrates
    5 g fiber
    26 g protein
    220 RE vitamin A
    26 mg vitamin C
    494 mg calcium
    2 mg iron