Recipe: Chicken Fajita Quesadilla
Serves
110 (1 quesadilla cut in two)
Per Serving
302.9 cal., 19.9 g pro., 11.8 g fat, 29.8 g carb, 4.9 g fiber, 487.3 mg sod.
Meal Pattern
2.25-oz.-eq. meat/meat alternate, 1.5-oz.-eq. whole grains, 1/8 cup red/orange vegetables, 1/8 cup other vegetables
Cost Per Serving
$0.6218
9 lb. rotisserie-seasoned chicken meat*
110 whole-grain flour tortillas, 8-in.
7 lb. cheddar cheese, shredded
7 lb. diced onions
4 1/2 lb. red bell peppers, sliced
- Heat a large flattop/tilt skillet over medium heat and spray lightly with non-stick cooking spray. Place the tortillas on the flat-top/tilt skillet and warm.
- Leave the tortillas on the cooking equipment and top each with 1 oz. (#16 scoop) of cheese, then add 1 1/4 oz. (#30 scoop) of chicken. Add 1 oz. onions and 2/3 oz. red bell peppers.
- Cook until the cheese is melted and the toppings are heated to an internal temperature of 165°F.
- Fold the tortilla in half and remove from the flat-top/tilt skillet. Cut each quesadilla into two wedges.
*Note: House of Raeford Pulled Rotisserie Seasoned Chicken Meat can be used in this recipe.
Recipe and Photo: House of Raeford, www.houseofraeford.com
Nutritional, Meal Pattern and Cost Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12
Back to the top