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Potato Egg and Cheese Quesadilla

Crispy tater barrels sandwiched in a warm whole grain tortilla with fluffy scrambled eggs and gooey melted cheddar cheese.

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Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchMain Dish

Prep Time

20 Mins

Cook Time

5 Mins

Serving

Serves 24

Description

Crispy tater barrels sandwiched in a warm whole grain tortilla with fluffy scrambled eggs and gooey melted cheddar cheese.

Ingredients

+

Scrambled Eggs

  • 6 cups (1.3 kg) Liquid Eggs
  • As needed Nonstick spray
+

Quesadilla

  • 24 each 8-inch Whole Grain Tortillas
  • 12 cups (1.7kg) Tater Drums/Barrels, baked crisp
  • 24 ounces (680g) Cheddar Cheese, shredded
+

Garnish

  • 6 cups (1.4L) Prepared Salsa

Preparation

  1. To make the scrambled eggs, gently spray a 2-inch hotel pan with pan spray. Preheat an oven to 350 F (176 C), conversely scrambled eggs can also be made in a steamer if desired, pour the eggs into the prepared hotel pan and bake in the oven stirring occasionally until the eggs reach 165 F (74 C) and resemble scrambled eggs. This should take about 15-20 minutes. Other methods for preparing scrambled eggs are to prepare them as a boil in a bag product, cook them in a tilt skillet or flat top, or even frozen egg patties which are steamed can be used in these quesadillas. Once the eggs are scrambled cover them with plastic wrap and keep warm at 140 F (60 C) until ready to serve.
  2. To make the quesadillas, lightly spray a flat top or tilt skillet with non-stick spray. Sprinkle 1 ounce (2 tablespoons) of shredded cheese all over the tortilla. On one half of the tortilla place a ¼ cup (2 ounce) portion scoop of scrambled eggs and on the other half place a ½ cup (4 ounce) portion scoop of baked tater drums. Place the quesadillas open on the flat top or they can be baked in a 350 F (176 C) oven until the cheese is just melted (about 4-5 minutes). Once the cheese is melted, fold the quesadillas over and hold them hot (140 F) until ready to serve. For best results cook the tortillas in batches throughout service.
  3. To serve pair the tortillas with ¼ cup (2 ounce) portion of salsa on the side. This meal meets reimbursement requirements when paired with a low-fat serving of milk and a serving of fruit to complete the tray.

Meal Components: 1/2 cup Starchy Vegetable, 1/4 cup Red/Orange Vegetable, 2 ounce equivalent Whole Grain, 2 oz. MMA.

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Nutrition Facts Per Serving

Calories

390

Fat

19g

Sodium

960mg

Cholesterol

235g

Vitamin C

11mg

Carbohydrates

38g

Fiber

1g

Protein

14g

Potassium

331mg

Sugar

3g

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