Zucchini Corn Quesadilla

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
2, ½-servings

At Pennsylvania State University, in State College, Executive Chef Mark Kowalski created this zucchini corn quesadilla to satisfy demand for a quesadilla option that was not only healthy but also vegetarian. Kowalski says healthy items at Penn State must be 400 calories or less and contain 10 grams of fat or less.

To create this quesadilla, Kowalski says he didn’t really use any different cooking techniques, but he changed the ingredients from a traditional quesadilla.

“We substituted the protein with a variety of vegetables and black beans and used a low-fat cheddar cheese,” Kowalski says. “This is a very popular item with our students. It is great when you get a crossover vegetarian item that is also healthy.”

Ingredients

Corn and Black Beans:
Yield: 10, 2½ oz.-portions

2 qts. water
1 lb. frozen whole kernel corn
1 tbsp. salad oil
2 oz. green bell peppers, diced
2 oz. red bell peppers, diced
2 oz. Spanish onions, diced
1 pinch minced garlic
2 oz. black beans, drained
2 tsp. lime juice
¼ oz. light brown sugar
1 tbsp. Southwestern seasoning

Zucchini Corn Quesadilla:

1 oz. zucchini, small dice
1 oz. onions, sliced
2 oz. corn and black bean (recipe above)
1 each white tortilla
2 oz. low-fat cheddar cheese
1 tbsp. salsa
1 pinch cilantro
2 tbsp. sour cream

Steps

Corn and Black Beans:

1. Add corn in basket and blanch until hot. Drain well.

2. Heat oil on grill and add corn. Toss until light brown. Place in pan.

3. Sauté peppers and onions. Add garlic. Add corn back to grill.

4. Season with seasoning, add lime juice and toss. Add black beans and toss.

Zucchini Corn Quesadilla:

1. Grill onions and zucchini and add to corn mixture. Set aside. Shred cheese and chop cilantro.

2. Place tortilla on 350°F flat top grill. Top with 2 oz. cheese and 4 oz. vegetables.

3. Fold tortilla in half to form half moon. Tortilla should be slightly crisp and lightly browned.

4. Cut in half and shingle in hotel pan for service. Serve topped with 1 oz. salsa 1 oz. sour cream and sprinkle of cilantro.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources