Breakfast Quesadilla | Smart Swaps

Name: Breakfast Quesadilla | Smart Swaps
Ingredients: Day before service, thaw eggs in refrigerator overnight. CCP: Hold at 41° F or below.; Preheat convection oven to 375° F.; Prepare full size sheet pan with pan release. Place tortillas evenly on sheet pan, edges overlapping. Each sheet pan can hold up to 12 tortillas.; Spray a 2" deep steam table pan with pan release. Add eggs to pan. Steam for about 5 minutes or until set.; While eggs are cooking, in a large bowl, combine cheddar and pepper jack cheese.; Remove eggs from steamer and scramble to whisk. CCP: Heat to 155° F or above for at least 15 seconds.; Add cheese to scrambled egg pan. Use a spatula to fold until combined and cheese is evenly distributed.; Using a #8 disher, portion egg mixture to cover half of each tortilla. Fold in half.; While quesadillas are cooking, use a #30 disher to place 2 Tbsp salsa in 2 oz cups to offer as a condiment during service.; For grades K-5, serve 1/2 a quesadilla. For grades 6-12, serve one quesadilla. Offer salsa and sour cream. CCP: Hold and serve at 135° F or higher.

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This savory, handheld breakfast features whole-grain tortillas filled with a cheesy scrambled egg blend, served hot with salsa and sour cream for added flavor.

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Ingredients

Day before service, thaw eggs in refrigerator overnight. CCP: Hold at 41° F or below.
Preheat convection oven to 375° F.
Prepare full size sheet pan with pan release. Place tortillas evenly on sheet pan, edges overlapping. Each sheet pan can hold up to 12 tortillas.
Spray a 2" deep steam table pan with pan release. Add eggs to pan. Steam for about 5 minutes or until set.
While eggs are cooking, in a large bowl, combine cheddar and pepper jack cheese.
Remove eggs from steamer and scramble to whisk. CCP: Heat to 155° F or above for at least 15 seconds.
Add cheese to scrambled egg pan. Use a spatula to fold until combined and cheese is evenly distributed.
Using a #8 disher, portion egg mixture to cover half of each tortilla. Fold in half.
While quesadillas are cooking, use a #30 disher to place 2 Tbsp salsa in 2 oz cups to offer as a condiment during service.
For grades K-5, serve 1/2 a quesadilla. For grades 6-12, serve one quesadilla. Offer salsa and sour cream. CCP: Hold and serve at 135° F or higher.