Quick Quesadilla: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Thaw, drain, and squeeze excess liquid from spinach.
Preheat oven to 350 °F.
Place kidney beans in a small microwavable bowl.
Add garlic powder, onion powder, and chili powder.
Lightly mash beans by squeezing, using gloved hands (at least 50% of the beans should appear whole). Be careful not to over mash beans.
Heat in microwave for 1 minute. Stir with a spoon.
Prepare quesadillas: Place half of the tortillas on a baking sheet. Spread ¾ cup of spinach on each tortilla. Top each with ⅜ cup of bean mixture and ¾ cup of cheese.
Place remaining tortillas on top.
Spray outside of filled quesadillas with nonstick cooking spray. Bake for 15 minutes. Heat quesadillas to an internal temperature of 140 °F or higher for at least 15 seconds.
Remove from the oven. Cut each quesadilla into 6 wedges.
Serve 2 wedges or ⅓ quesadilla.Optional: Serve with sliced or mashed avocado, cilantro, or salsa.Critical Control Point: Hold at 140 °F or higher.
Ingredients (6 servings)
