Cheesy Chorizo Bean Quesadilla

By Janice S. and paul r. from Sartell Middle School, Sartell/ Minnesota.


Mexican Chorizo( made with low fat ground turkey) gives this quesadilla a spicy Hispanic flair. We've added pinto beans, "A Fiber All Star" loaded with lots of good vitamins and minerals. Kale which is a vegetable super power. It also has everyones favorite low fat cheddar cheese. This combination is spead onto a flour tortilla and served piping hot.  You won't be disappointed with this healthy version of a Quesadilla. It will make your mouth water and your heart sing!

Here are  links to two  local newspapers that featured our taste testing day. click on Students get to sample contest entrees, Thu december 16, 2010.

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Nutrition Facts

Serving size: 1

From Fat21.98%
From Saturated Fat9.03%
From Sugar1.14%


Ingredient 6 servings 50 servings
Ground Turkey 97/39oz.4 3/4 LB
Salt 1/4 tsp2 tsp
Chili powder1TBLS &1tsp1/2 cup & 2tsp
Ground Oregano 3/4 tsp1 1/2 TBSP
Ground Cumin2tsp1/4 cup
Ground Coriander1 1/2 tsp2TBSP
Crushed Red Pepper Flakes1tsp2 1/2 TBSP
Cider Vinegar2 1/2 TBSP2/3 cup
Garlic raw minced in juice2tsp1/4 cup
Onions , raw chopped1/4 cup2 cups
Kale, Raw chopped1 cup8 cups
Beans, Pinto canned, drained8oz.8 1/3 cups/4 LB
Cheese lowfat cheddar6oz.3 LB
Cilantro, fresh chopped2 TBLS1 cup
Tortilla 12" Catalina foods MANF # 400122 1/4 20


1.) Chorizo mixture: Mix the first 9 ingredients in a bowl. Cover with plastic wrap an refridgerate overnight.

CCP: Hold at 41 degrees or lower.

2.) In a skillet heat the oil until hot but not smoking. Add the onions and saute` until soft. For 50 servings use a steam jacketed kettle or braising pan. Add the Chorizo Mixture saute until the turkey is browned and reaches 165 degrees.

CCP Heat to 165 degrees F for at least 15 seconds

3.) Stir in chopped kale and drained beans to the chorizo mixture until the kale begins to wilt and mixture reaches 155 degrees

CCP: - Heat to 155 Degrees F or higher for at least 15 seconds

4.) Remove mixture from the heat, fold in shredded cheese and fresh cilantro. Divide mixture evenly( aprox 2 cups) over 1 -12" tortilla. Place another 12" tortilla on top. Place on sheet pan sprayed with pan spray or lined with parchment paper. Note: For 6 servings you will need to use 1/5 of two 12" tortillas to make the sixth serving. Bake at 400 Degrees in a convection oven until crisp aprox. 7-10 minutes. Cut the Quesadilla into five equal sized wedges.

CCP: Heat to 165 degrees or higher for 15 seconds.

Optional serve- 1 quesadilla wedge with 1oz. fresh lettuce and 1oz. fresh diced tomatoes.

CCP: hold at 140 degrees or higher.