Ingredients
- 2 cups Pacific Northwest Canned Pears, halves or slices, drained and juice reserved
- 2 cups diced red bell pepper
- 1 pound ham, diced
- 1-1/2 cups thinly sliced scallions
- 1 cup cilantro leaves, coarsely chopped
- 1-1/2 tablespoons finely chopped canned chipotle peppers in adobo
- 6 (10-inch) flour tortillas
- 2 cups shredded smoked cheddar, Monterey Jack or Gouda cheese
- 2 to 3 tablespoons vegetable or canola oil, or as needed
- 1-1/2 cups sour cream
- Hot pepper sauce as needed
- 1-1/2 cups Pear Salsa (recipe follows)
PEAR SALSA
- 1-1/4 cups Pacific Northwest Canned Pears, slices or halves, drained, juice reserved
- 1/4 cup thinly sliced scallions
- 1/4 cup diced red bell pepper
- 3 tablespoons finely chopped fresh cilantro
- 3 to 5 teaspoons freshly squeezed lime juice
- 1 tablespoon finely chopped jalapeno pepper, ribs and seeds removed first
- Kosher salt and freshly ground black pepper to taste
Method
Dice the pear halves or slices and combine them in a bowl with the red pepper, ham, scallion, cilantro and chipotles. Mix well to incorporate the ingredients, cover the bowl with plastic wrap and refrigerate until ready to use.
To assemble the quesadillas, lay out the tortillas on a clean, dry surface. Top one half of each tortilla with approximately 1 cup of the pear filling mixture, and 1/2 cup cheese. Fold the top half over the filling and repeat with the remaining tortillas. Transfer the filled tortillas to a baking sheet lined with parchment paper and refrigerate until ready to prepare, or up to 2 hours in advance.
To prepare the quesadillas, heat 2 teaspoons of oil in a large skillet or on a griddle over medium heat. When the oil is hot, add a quesadilla to the pan and cook until it is lightly golden. Flip and brown the other side, until the cheese is melted and quesadilla is heated through. Remove from the pan, cut in 4 wedges and serve with a few tablespoons of sour cream, a dash of pepper sauce if desired, and 1/4 cup Pear Salsa.
PEAR SALSA
To prepare the salsa, dice the pear halves or slices and combine them with, 2 tablespoons of the reserved pear juice, scallions, red peppers, cilantro, jalapeno pepper, lime juice and salt.
Servings
Makes 6 servingsIngredients
- 3 pounds Pacific Northwest Canned Pears, diced, in juice, drained
- 1 pound red bell peppers, cut in 1/2-inch dice
- 1-3/4 pounds ham, cut in 1/2-inch dice
- 2 ounces scallions, finely sliced
- 1 cup cilantro leaves, coarsely chopped
- 2-1/2 tablespoons finely chopped canned chipotle peppers
- 12 ounces cheddar cheese, shredded
- 12 ounces mozzarella cheese, shredded
- 24 (8-inch) whole wheat tortillas
- 24 ounces sour cream
PEAR SALSA
- 3 pounds Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
- 2 ounces scallions, thinly sliced
- 5 ounces red bell pepper, cut in 1/2-inch dice
- 1/4 cup cilantro leaves, coarsely chopped
- 1/4 cup finely diced jalapeno pepper, ribs and seeds removed first
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
Method
Combine pears, red pepper, ham, scallions, cilantro and chipotle pepper in a bowl, mixing well to evenly distribute the ingredients. Cover with plastic wrap and refrigerate until ready to use.
In a separate bowl combine cheddar and mozzarella cheeses. Set aside.
To assemble the quesadillas, lay the tortillas out on a clean, dry surface. Spray the side facing up with pan-release, then flip the tortillas over onto a sheet pan lined with parchment paper. Place 1/2 cup of pear filling mixture on one half of the tortilla and top with 1/4 cup cheeses. Fold the top half over to cover the filling, pressing slightly to distribute it evenly. Rearrange the tortillas on the sheet pan so that they are evenly spaced, and cover with plastic wrap if not baking immediately. Prepare and refrigerate up to 2 hours in advance of serving.
When ready to serve, bake the quesadillas in a 350 degree F oven for 10 to 15 minutes, or until the internal temperature reaches 165°F.
To serve, cut each quesadilla into 4 wedges and serve with 1-ounce sour cream and 1/3 cup Pear Salsa.
PEAR SALSA
To prepare the salsa, combine the pears, 1/2 cup of the reserved pear juice, scallions, red peppers, cilantro, jalapeno pepper, lime juice and salt.
Servings
Makes 24 servings (One serving of 1 quesadilla with salsa provides 1/2 cup fruit, 1-1/2 ounces equivalent grains, 2 ounces meat/meat alternate, and 1/8 cup red/orange vegetable.)Ingredients
- 33 ea tortillas, whole grain, 8”
- 1 no. 10 can pears, Pacific Northwest, canned, diced, extra light syrup, drained*
- 1 lb 2 oz bell pepper, red, diced, EP
- 1 oz onions, green, fresh, sliced, EP
- 1 cup cilantro, fresh, chopped, EP
- 1 Tbsp chipotle peppers in adobo sauce, 7 oz can
- 3 lbs turkey ham, fully cooked, diced, chilled or frozen
- 1 lb 1 oz cheese, cheddar, reduced fat, shredded
- 1 lb cheese, mozzarella, shredded
- 2 qts 1/4 cup Pacific Northwest Pear Salsa
- 33 oz sour cream
FOR THE SALSA
- 1 no. 10 can pears, Pacific Northwest, canned, diced, extra light syrup, drained*
- 12 oz bell pepper, red, diced, EP
- 14 oz onions, red, fresh, diced, EP
- 1 1/2 oz cilantro, fresh, chopped, EP
- 5 oz pepper, jalapeno, diced, EP
- 1 cup juice, lime
Method
1. Thaw tortillas at room temperature a few days prior to use. Proper thawing will aid in handling the product without breaking and cracking.
CCP: No bare hand contact with ready to eat food.
2. Preheat oven to 350°F.
3. Drain pears. Place pears in large mixing bowl. Note: Best to drain pears overnight to remove maximum amount of liquid.
4. Rinse bell peppers under running water. Dice into ½” pieces. Add to mixing bowl.
5. Rinse green onions under running water. Finely slice. Add to mixing bowl.
6. Rinse cilantro under running water and dry well using a disposable towel. Chop fine. Add to mixing bowl.
7. Remove chipotle peppers from can and finely chop. Add to mixing bowl.
8. Add diced turkey ham to mixing bowl. Using a spoon, mix to combine all ingredients. Set aside.
CCP: Hold at 41° F or lower.
9. In a separate bowl, combine shredded cheddar and mozzarella cheeses.
CCP: Hold at 41° F or lower.
10. Spray full size sheet pan(s) with pan release. Lay tortillas onto prepared pan.
11. Using a #8 scoop, place ½ cup of pear mixture on one half of each tortilla. Using a 2 oz spoodle, top with 1 oz shredded cheese blend. Fold in half. Spray top of quesadillas with pan release spray.
12. Bake at 350°F for 10 to 12 minutes or until tortillas are toasted and cheese is melted. As an option, place a sheet pan on top of quesadillas for improved browning.
CCP: Hold and serve at 135° F or above.
CCP: No bare hand contact with ready to eat food.
13. Serve quesadilla with 1/4 cup pear salsa and 1 oz sour cream.
CCP: Hold salsa and sour cream for cold service at 41° F or lower.
*We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.
FOR THE SALSA
CCP: No bare hand contact with ready to eat food.
1. Drain pears and add to a large mixing bowl.
2. Rinse bell peppers and onions under running water. Dice into ¼” pieces. Add to mixing bowl.
3. Rinse cilantro under running water and dry well using a disposable towel. Chop fine. Add to mixing bowl.
4. Rinse jalapenos. Cut jalapenos into quarters and remove seeds with spoon or knife. Cut into 1/8” dices. Add to mixing bowl.
5. Add lime juice to mixing bowl. Using a spoon, mix to combine all ingredients.
6. Using a no. 16 disher, serve 1/4 cup of pear salsa.
*We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.
