Veal Quesadillas

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
12

This "little cheesy thing" becomes something more with the addition of veal and smoked Gouda.

Ingredients

4 lb. veal chuck or shoulder
Salt and pepper, to taste
2 tbsp. vegetable oil
1 _ qt. veal stock or beef broth
3⁄4 cup chopped celery
6 tbsp. chopped carrots
1 _ tbsp. tomato paste
1 tsp. dried thyme
_ tsp. black peppercorns
2 bay leaves
3⁄4 cup vegetable oil
12 flour tortillas (9-in. size)
18 oz. smoked Gouda, shredded
6 cups sliced romaine lettuce
1 _ cups prepared bean dip
1 _ cups guacamole
3⁄4 cup prepared salsa

Steps

1. Sprinkle veal with salt and pepper; brown in hot oil.

2. Combine veal stock, celery, carrots, tomato paste, thyme, peppercorns, and bay leaves in utility pan. Add veal; cover pan securely with foil. Bake in 375°F oven 2-2_ hr., or until veal is tender.

3. Remove veal from pan; strain and degrease stock.

4. Per order: Tear or shred 3 oz. braised veal into pieces; season with salt and pepper. Brown veal in 1 tbsp. oil until edges begin to crisp.

5. Spread 1 tortilla with 2 tbsp. bean dip, 2 tbsp. guacamole, and 1 tbsp. salsa. Sprinkle with 1_ oz. Gouda; top with veal and fold in half.

6. Cook filled tortilla in a nonstick skillet until brown and crisp; cut into wedges. Plate with _ cup lettuce and garnish with additional guacamole and salsa.

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources