Spicy Refried Bean & Cheese Quesadilla

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
32 servings

These classic bean quesadillas get a kick with some jalapeños, cumin and Monterey Jack cheese.

Ingredients

1 bag Santiago Seasoned Vegetarian Refried Beans
1 3/4 qt. boiling water
2 lbs. jack cheese, shredded
3 tbsp. nacho-style jalapeño slices, finely chopped
2 tsp. ground cumin
32 10-in. flour tortillas
2 lbs. chicken, cooked, diced
2 lbs. bacon, cooked, crumbled
1 cup Monterey Jack cheese, shredded

Steps

1. Refresh refried beans with boiling water. Sprinkle refried beans with jack cheese, chopped jalapeño and ground cumin. Blend in thoroughly.

2. For each quesadilla, spread 1/3 cup bean filling on half of tortilla. Sprinkle filling with 1 oz. chicken, 1 oz. bacon and 1 oz. Monterey Jack cheese. Fold in half to cover filling ingredients.

3. Heat filled tortillas on well-greased 325°F griddle until golden on one side, about 1 min. Flip and heat second side until golden and cheese melts, about 1 min. more. Hold covered in warm oven or steamtable. Cut each tortilla into 3 wedges to serve.

Recipe by Basic American Foods

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources