| Ingredient |
Quantity |
Method |
|
|
|
Lay the thawed tortillas out on a food prep table and evenly sprinkle 0.25-ounce each of the shredded cheese blend on one side of each tortilla. Evenly arrange 1.75-ounces each of the orange-soy glazed chicken strips atop the shredded cheese, and then evenly layer 1.75-ounces each of the stir-fried veggies atop the chicken strips. Evenly sprinkle 0.25-ounce each of the shredded cheese blend atop the stir-fried veggies.
Fold the tortillas in half, creating a half moon, and arrange on a sheet pan lined with baking paper. Bake the quesadillas in a preheated 350°F convection oven for 7 minutes, and then flip the quesadillas over on the sheet pan and continue to bake for another 3-5 minutes, or until the filling has reached an internal temperature of 165°F and the tortilla is golden brown and crispy.
Remove the quesadillas from the oven, cut into 2 equal triangular pieces, arrange on a serving dish and serve.
|
Shredded Cheese Blend
|
|
|
|
|
|
Mozzarella Cheese, part-skim, shredded |
3-5/16 oz |
|
|
Cheddar Cheese, reduced fat, shredded
|
1-11/16 oz |
|
|
Mix the two different shredded cheeses in a small bowl until combined well. Transfer to a container, cover and hold under refrigeration until ready to use. |
Stir-Fried Veggies
|
|
|
|
|
|
Vegetable Oil |
1/2 oz |
|
|
White Onion, fresh, peeled, cut into ¼” wide strips
|
5-1/4 oz |
|
|
Green Bell Peppers, cut into ¼” x 1-½” strips
|
3-1/2 oz |
|
|
Matchstick Carrots
|
2-2/3 oz |
|
|
Red Bell Peppers, cut into ¼” x 1-½” strips
|
1-3/4 oz |
|
|
Broccoli Florets, fresh, blanched
|
5-1/4 oz |
|
|
Corn Kernels, canned, drained
|
4-3/8 oz |
|
|
Cilantro, fresh, cleaned, destemmed, rough chopped
|
1/2 cup |
|
|
Chile Powder
|
1/2 tsp |
|
|
Granulated Garlic
|
1/2 tsp |
|
|
Black Pepper, ground
|
1/4 oz |
|
|
Prepare all of the necessary ingredients. Heat the oil in a sauté pan over medium-high heat. Once hot, add the prepared onions, bell peppers and carrots and sauté for 6 minutes. Add the broccoli and corn kernels and continue to sauté for 4 minutes.
Add the chopped cilantro and dry seasonings to the sauté pan, sauté for 1 more minute and then remove from the heat. Transfer the stir-fried veggies to a sheet pan and cool. Transfer to a container, cover and hold under refrigeration until ready to use.
|
|
Orange-Soy Glazed Chicken Strips
|
|
Combine the thawed chicken strips and the orange-soy glaze in a mixing bowl until the chicken strips are evenly coated. Transfer the glazed chicken strips to a sheet pan that has been lined with baking paper and lightly sprayed with non-stick cooking spray.
Heat the glazed chicken strips in a preheated 350°F convection oven for 5-7 minutes, or until the chicken reaches an internal temperature of 135°F and the glaze sets on the chicken.
Cool the glazed chicken strips in the refrigerator, transfer to a container, cover and hold under refrigeration until ready to use.
|
Orange-Soy Glazed
|
|
|
|
|
|
Spicy Orange Sauce |
4-1/8 oz |
|
|
Soy Sauce, reduced sodium
|
5/8 oz |
|
|
Yellow Mustard, commercially prepared
|
1/16 oz |
|
|
Lime Juice, bottled
|
1/16 oz |
|
|
Ginger, dried, ground
|
pinch |
|
|
Mix all of the ingredients in a mixing bowl and whisk together until combined well. Transfer to a container, cover and hold under refrigeration until ready to use. |
|
|
|
Chef’s Suggestion
If quesadillas are not to be served immediately, reserve in a hot holding unit uncovered until ready to use, and cut the quesadillas just before serving.
|
|
Nutrition Facts
-
Serving Size:
(156g)
- Servings Per Container:
1
- Amount Per Serving
- Calories
280
Calories from Fat
90
% Daily Value*
-
15%
Total Fat
10g
-
13
%Cholesterol
40
mg
-
21
%Sodium
510
mg
-
10
%Total Carbohydrate
30
-
Vitamin C
35
%Vitamin A
30
%
Iron
10
%Calcium
25
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.