By Lauren A. from Normandy High School, St. Louis, MO.
This entrée is a student favorite! Whole wheat tortillas are filled with grilled chicken, melted cheese, bright bell peppers and pinto beans. Topped with salsa and chipotle sour cream, these flavorful quesadillas will have your students asking for seconds!
Serving size: 1 tortilla, cut into 3 wedges
|From Saturated Fat||8%|
|Ingredient||6 servings||50 servings|
|Dry pinto beans||3/4 cup||6 1/4 cup|
|Fresh onion, small dice||6 tbsp||3 cups|
|Chili powder||3/4 tbsp||6 1/4 tbsp|
|Ground cumin||1 tbsp||7 3/4 tbsp|
|Cayenne pepper||1 tbsp||7 3/4 tbsp|
|Pre-cooked diced chicken, frozen||12 oz||6 lbs, 4 oz|
|Bell Pepper - any color||1-1 1/2 each||8 each|
|Whole wheat tortilla, 6 inch||6 each||50 each|
|Fat free sour cream||6 tbsp||3 1/4 cup|
|Chipolte seasoning||1 tsp||2 tbsp|
|Reduced fat shredded cheddar cheese||3 oz||25 oz|
|Salsa||3/4 cup||6 1/4 cup|
Fill a medium pot halfway with water and place on high heat to boil. When the water starts to boil, add dry pinto beans and cook until tender. Mash the beans while still hot (for best results).
Steam the onions until soft.
In another pot, place mashed beans, onions, chili powder, cumin, and cayenne pepper over low heat. Cook until well mixed and hot. Set aside.
Preheat oven to 350 degrees. On a full sheet pan, break chicken up and bake 15 minutes. Steam or microwave pepper until tender.
In a small/medium size bowl, mix sour cream and chipotle seasoning and set aside.
On another full sheet pan, place the whole wheat tortillas. Fill each tortilla with the following:
1/4 cup pinto bean mixture 2 oz chicken 3-4 strips of pepper 1/2 oz of cheese
Fold each whole wheat tortilla in half.
Bake in the oven until cheese is melted.
Cut each tortilla in 3 wedges and serve warm.
Top with chipotle sour cream and salsa.