Green Chile Cheese Quesadillas

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
12 quesadillas

At the University of Texas at Austin, Scott Meyer, associate director for dining services, says for summer conferences they write a menu that is a blend of a young adult tastes and a kiddie menu.

″We need to have a variety of choices that meet the taste of kids ages 12 to 15 and the tastes of our college students.″

Meyer says these green chili cheese quesadillas straddle the line between kiddie menu and adult fare, making them perfect for summer conferences. The department uses tortillas made fresh daily from a local supplier.

Ingredients

12 6-in. flour tortillas
6 ounces monterey jack cheese
5 ounces canned diced green chiles, drained
.5 ounce liquid margarine

Steps

1. Place 1/4 oz. cheese on half of tortilla with about 1 tsp. chiles. Fold over.

2. Brush both sides of tortilla with liquid margarine and place on sheet pan. Layer with paper between layers.

3. Wrap and hold cold until service. At time of service, grill on lightly oiled flat top for 2-4 mins. or until cheese melts and tortillas are golden brown. Serve hot.

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources