Pear Bacon Spinach & Pepper Jack Quesadilla

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Pear Bacon Spinach & Pepper Jack Quesadilla

Ingredients

  • 6 10-inch whole grain flour tortillas
  • Butter-flavored pan spray
  • 12 slices pepper jack cheese
  • 3 cups fresh baby spinach
  • 12 slices cooked bacon
  • 1 (15-ounce) can Pacific Northwest Canned Pears, diced, in juice, drainedSalsa for serving, optional

Method

Spread the tortillas out on sheet pans lined with parchment paper. Lightly coat one side of each tortilla with pan spray and turn it over. Repeat with the remaining tortillas.

Starting with the cheese slices, layer the remaining ingredients on each tortilla: 1/2 cup spinach, 2 bacon slices and 1/4 cup well-drained diced pears. Fold the tortillas in half and place on a preheated grill. Cook until the cheese has melted and the tortilla is lightly browned. Cut into wedges and serve with salsa, if desired.

Servings

Makes 6 servings

Ingredients

  • 24 10-inch whole grain flour tortillas
  • Butter-flavored pan spray
  • 48 slices pepper jack cheese
  • 2 pounds fresh baby spinach
  • 48 slices cooked bacon
  • 1 (#10) can Pacific Northwest Canned Pears, diced, in juice, drained
  • Salsa for serving, optional

Method

Spread the tortillas out on sheet pans lined with parchment paper. Lightly coat one side of each tortilla with pan spray and turn it over. Repeat with the remaining tortillas.

Starting with the cheese slices, layer the remaining ingredients on each tortilla: 1/2 cup spinach, bacon slices and 1/4 cup well-drained diced pears. Fold the tortillas in half and place on a preheated grill. Cook until the cheese has melted and the tortilla is lightly browned. Cut into wedges and serve with salsa, if desired.

Servings

Makes 24 servings

Ingredients

  • 38 each Tortilla, whole grain, 10”
  • 1 no 10 can Pears, Pacific Northwest, canned, diced, extra light syrup, drained
  • 4 lb 12 oz Cheese, pepper jack ½ oz slices
  • 12 oz Spinach, fresh, ready to use
  • 38 slices Bacon, turkey, precooked

Method

1. Thaw tortillas at room temperature overnight. Proper thawing will aid in handling the product without breaking and cracking.

2. Drain canned pears to remove the liquid. Best if drained overnight in the refrigerator.

3. Preheat the oven to 400° F.

4. Line sheet pan with parchment paper and spray with pan release.

5. Place tortillas on the work surface. Place 1 oz (2 slices) of pepper jack cheese on half of each tortilla. Top with 2 Tbsp spinach (about 4-5 leaves). Place 1 slice of bacon on top of spinach.

6. Using a no. 16 disher, top bacon with ¼ c drained, diced pears. Place another ounce (2 slices) of pepper jack cheese on top of pears.

7. Fold over and place the tortilla on the prepared pan. Spray tops of quesadillas with pan release.

8. Bake at 400° F for 6-7 minutes until heated through and cheese is melted. Transfer 6 tortillas (shingle) to each 2 inch full size steam table pan.

CCP: Heat to 135° F or higher.

CCP: Hold for hot service at 135° F or higher.

Servings

Makes 38 servings