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Quesadilla Bite Nachos

INGREDIENTS
🥣

INGREDIENTS

  • Quesadilla Bites, Cheese, 56/4 oz, 14#, 1M, 1.25WG, Del Real, Product Code 615 – 400 bites
  • Cheese, Sauce, Ultimate Creamy, White, Pouch, 6/106 oz, 39.75#, Land O Lakes, 39947 – 7 lbs., 13 oz
  • Quick Pickled Onions (SFR- School Food Rocks) – 1 pt., 1 tbsp., 1 tsp
  • Onions, raw – 1 pt., 1 tbsp., 1 tsp. chopped
  • Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
  • Beverages, water, tap, municipal – 2⅛ FL OZ
  • Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
  • Salt, table – 1 tbsp., 1¼ tsp.
  • Pico de Gallo (SFR-School Food Rocks) – 1 gal., 2 qt., 1 c.
  • Tomatoes, red, ripe, raw, year round average – 3 qt., 1 pt., 1 c. chopped or sliced.
  • Onions, raw – 1 qt., 1 c. chopped, raw to prepared
  • Coriander (cilantro) leaves, raw – 1 pt., 1¾ c
  • Peppers, jalapeno, raw – 15 pepper
  • Limes, raw – 10 fruit (2″ dia)
  • Salt, table – 1 tbsp., 2 tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

Wash and dry all produce.

2

Preheat oven to 375°F.

3

Prepare the Pickled Red Onions:

  1. In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
  2. Slice red onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
4

Prepare the Pico de Gallo:

  1. Dice onions, tomatoes, and jalapeños. Chop cilantro and cut limes in half.
  2. Combine onions, tomatoes, jalapeños, salt, and cilantro in a bowl. Add the juice of limes and mix ingredients well. Cover and refrigerate for at least 1 hour before use. Critical Control Point: Hold cold at 41°F or below until service.
5
Place unopened queso cheese pouch on perforated steam table pan or tray in steamer. Heat for 12–15 minutes, or until sauce reaches 145°F–155°F. Carefully remove as product will be hot. Transfer queso blanco cheese sauce to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
6
Line sheet pans with parchment paper. Place quesadilla bites in a single layer on pan. Place pan in preheated oven for 6–9 minutes. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Transfer quesadilla bites to hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.
7

Assembly:

  1. Place 3 quesadilla bites into serving container.
  2. Drizzle with 1 oz queso blanco cheese sauce.
  3. Top with ¼ cup pico de gallo.
  4. Add 1 tsp pickled red onions.
  5. Garnish with chopped cilantro and pickled jalapeños.
8
Serve immediately.
🛡️

FOOD SAFETY REMINDERS

  • Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination
  • CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • CCP: Record time and internal temperature of product when received on daily log.
  • 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.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached.
    Do not reheat product.
🥣

INGREDIENTS

  • Quesadilla Bites, Cheese, 56/4 oz, 14#, 1M, 1.25WG, Del Real, Product Code 615 – 400 bites
  • Cheese, Sauce, Ultimate Creamy, White, Pouch, 6/106 oz, 39.75#, Land O Lakes, 39947 – 7 lbs., 13 oz
  • Quick Pickled Onions (SFR- School Food Rocks) – 1 pt., 1 tbsp., 1 tsp
  • Onions, raw – 1 pt., 1 tbsp., 1 tsp. chopped
  • Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
  • Beverages, water, tap, municipal – 2⅛ FL OZ
  • Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
  • Salt, table – 1 tbsp., 1¼ tsp.
  • Pico de Gallo (SFR-School Food Rocks) – 1 gal., 2 qt., 1 c.
  • Tomatoes, red, ripe, raw, year round average – 3 qt., 1 pt., 1 c. chopped or sliced.
  • Onions, raw – 1 qt., 1 c. chopped, raw to prepared
  • Coriander (cilantro) leaves, raw – 1 pt., 1¾ c
  • Peppers, jalapeno, raw – 15 pepper
  • Limes, raw – 10 fruit (2″ dia)
  • Salt, table – 1 tbsp., 2 tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

Wash and dry all produce.

2

Preheat oven to 375°F.

3

Prepare the Pickled Red Onions:

  1. In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
  2. Slice red onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
4

Prepare the Pico de Gallo:

  1. Dice onions, tomatoes, and jalapeños. Chop cilantro and cut limes in half.
  2. Combine onions, tomatoes, jalapeños, salt, and cilantro in a bowl. Add the juice of limes and mix ingredients well. Cover and refrigerate for at least 1 hour before use. Critical Control Point: Hold cold at 41°F or below until service.
5
Place unopened queso cheese pouch on perforated steam table pan or tray in steamer. Heat for 12–15 minutes, or until sauce reaches 145°F–155°F. Carefully remove as product will be hot. Transfer queso blanco cheese sauce to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
6
Line sheet pans with parchment paper. Place quesadilla bites in a single layer on pan. Place pan in preheated oven for 6–9 minutes. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Transfer quesadilla bites to hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.
7

Assembly:

  1. Place 3 quesadilla bites into serving container.
  2. Drizzle with 1 oz queso blanco cheese sauce.
  3. Top with ¼ cup pico de gallo.
  4. Add 1 tsp pickled red onions.
  5. Garnish with chopped cilantro and pickled jalapeños.
8
Serve immediately.
🛡️

FOOD SAFETY REMINDERS

  • Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination
  • CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • CCP: Record time and internal temperature of product when received on daily log.
  • 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.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached.
    Do not reheat product.
  • Serving Size1 serving
  • Yield100.00
NUTRITION FACTS
Serving Size
1 serving (200 gm)
Amount Per Serving
Calories
323.084
% Daily Value*
Total Fat 18.919 gm 29.107%
Saturated Fat: 8.514 gm 42.571%
Trans Fat: 0.000* gm
Cholesterol: 39.167 mg 13.056%
Sodium 995.417 mg 41.476%
Total Carbohydrate 27.550 gm 9.183%
Dietary Fiber: 2.051 gm 8.205%
Total Sugars: 2.242 gm
Includes 0.999 gm of Added Sugars
Protein 13.068 gm 26.135%
Vitamin A 14.630* 1.626%
Vitamin C 8.870* 14.783%
Vitamin D 0.000* –
Calcium 460.697 46.07%
Iron 0.815 4.528%
Potassium 440.108 9.364%
Saturated Fat % of Calories 23.718%
Added Sugar % of Calories 1.237%
* Indicates missing NutrientInformation
^ Indicates user added nutrient.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.

MEAL COMPONENTS

  • 2 oz of Meat/Meat Alternates
  • 1.25 oz oz of Whole Grain-Rich
  • 0.25 cups of Other Vegetables

ALLERGENS

Milk

ADDED SUGAR LIMITATIONS

Not applicable.

Vendors

  • C&H/Domino Sugar
  • Land O Lakes

Dates

  • Last Updated06-05-2026
  • Created05-23-2026