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Korean BBQ Quesadilla

Korean BBQ Quesadilla
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
JENNIE-O® No Antibiotics Ever Slow Roasted Dark Turkey, #133615 10 lbs 2 1/2 oz
Condiment, Sauce, Korean BBQ, Frozen 6 lbs 4 oz
Whole Grain, Tortilla, Ultra Grain, 10" 50 Tortillas
M/MA, Cheese, Mozzarella, Shredded 3 lb 2 oz
Cooking Spray, Non-Stick 25 Sprays
Vegetable, Onion, Green, Fresh 12 1/2 oz

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories446.207 cal
Total Fat15.682 g
Saturated Fat7.586 g
Trans Fat0 g
Cholesterol 81.617 mg
Sodium1199.868 mg
Total Carbohydrates47.532 g
Dietary Fiber3.142 g
Total Sugars15.161 g
Protein25.407 g
Potassium278.24 mg
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 serving

  1. Prepare Turkey ThighRemove thawed turkey product from cooler using oldest pack date first.Preheat oven 350°F.Open bag and empty turkey contents into half size hotel pan.Place turkey in oven and heat uncovered for 25 to 30 minutes.CCP: Heat to 165°F or higher for at least 15 seconds.Remove product from oven and break meat apart with tongs, fork, or spatula, etc.. Caution! Product is hot. Use oven mitts when handling product to avoid injury.Add Korean BBQ sauce to turkey and combine until thoroughly coated.Return to oven and continue to bake turkey for another 20 to 25 minutes.CCP: Heat to 165°F or higher for at least 15 seconds.Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
  2. CCP: Place product in warming cabinet until assembly step. Ensure that hot food is held at a temperature above 140°F.Remove tortillas, green onions, and cheese from cooler using oldest pack date first.Preheat oven to 350°F.On a clean cutting board, trim and slice green onions into thin slices.
  3. Assemble quesadilla:Lay out 10 inch whole grain tortilla on flat surfacePlace 3.25 ounces by weight of Korean BBQ Turkey on one half of tortilla Sprinkle one (1) tablespoon of green onions over turkeySpread 1/4 cup of shredded cheese evenly on top of turkeyFold bottom edge of tortilla up over turkeyPlace folded quesadillas on lined, clean sheet pans.Spray top of quesadilla with non-stick cooking spray.Place in oven and bake for 10-12 minutes.CCP: Heat to 165°F or higher for at least 15 seconds.Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.Using a pizza cutter or knife, slice quesadillas into 3 even wedges. Service size is one whole quesadilla or three wedges.Offer each student one (1) whole Korean BBQ quesadilla
  4. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.CCP: Record time and internal temperature of completed recipe on daily log.