Picnic | CHEESE QUESADILLA
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 1 eachflour tortilla, 10″Picnic | CHEESE QUESADILLA
- 1 1/2 ozshredded cheddarPicnic | CHEESE QUESADILLA
- 1 1/2 ozshredded monterey jackPicnic | CHEESE QUESADILLA
- 2 flozSauce – Salsa RojarecipePicnic | CHEESE QUESADILLA
- 2 flozsour creamPicnic | CHEESE QUESADILLA
- 2 flozSauce – Spicy Salsa VerderecipePicnic | CHEESE QUESADILLA
- 1 wedgelime1/6th cut wedges
- 1 sprigfresh cilantrowasheddried
- 1
Place the flour tortilla onto a 400°f flattop for 1 minute to warm, the flip and evenly distribute the cheddar and jack cheese across the surface of the warm tortilla.
- 2
Cook for 3-4 minutes to melt the cheese and allow the bottom side of the tortilla to crisp slightly.
- 3
Fold tortilla over in half, then transfer to a cutting board. Cut into 4 equal triangles, then lay onto the serving tray as shown in the photo.
- 4
Add ramekins of Salsa Roja, sour cream, and Spicy Salsa Verde onto the board along with a garnish of lime wedge and cilantro sprig as shown in the photo.
2.5 oz Tofu Chorizo, or Ancho Chicken, or Pork Carnitas may be added if guest desires. Add desired protein onto a 400°F flattop for 2-3 minutes until lightly caramelized and warmed through, flipping with a spatula as needed to ensure even cooking. Proteins may also be hot held during peak sales hours. Using two flat metal spatulas, transfer the hot protein onto one half of the tortilla once the cheese has melted. Flip the other half of tortilla over the meat. Ensure that both sides of the tortilla are light golden and slightly crisp. Transfer onto the serving board as shown in the photo.
Description
1
Serving Size
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