Pear Quesadillas

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
4

A sweet little appetizer or side dish of pears, sweet red peppers and mild green chilies, oven-baked in flour tortillas with Monterey Jack cheese. Serve with your choice of toppings.

Ingredients

4 (8-in.) flour tortillas, plain, tomato, or whole wheat
15 oz. canned pear halves or slices, drained
8 oz. Monterey jack or cheddar cheese, shredded
1⁄3 cup sweet red peppers, roasted, julienned, and drained
1⁄3 cup sliced green onions
2 oz. mild green chilies, chopped, drained

Desired toppings: Salsa, sour cream, sliced olives, sliced toasted almonds, and/or crumbled cooked bacon

Steps

1. Preheat oven to 350°F. On a large baking sheet, place 2 tortillas.

2. Dice pears; sprinkle half of the diced pears over each tortilla. Sprinkle half of the cheese, peppers, onions, and chilies over each tortilla, leaving a 1-in. edge all around.

3. Top with remaining tortillas, pressing them gently over the filling.

4. Bake for 9-11 min., or until cheese is melted and filling is hot.

5. Cut each quesadilla into 8 wedges; serve immediately with desired toppings.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources