Quesadilla with Chicken & Quinoa - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 64 quesadillas

One quesadilla provides 2 oz. equivalent grains, ⅛ cup vegetable (other) and 2½ oz. equivalent meat/alt.

  • 2 lbs. InHarvest White Quinoa
  • 6 lbs. chicken meat, cooked, diced
  • 4 lbs. cheese, Monterey Jack, shredded
  • 8 c. salsa verde, low sodium
  • ½ c. cumin, ground
  • 64 tortillas, whole-wheat flour (8”, 44 g.)


  1. Cook quinoa according to package directions.
  2. Drain off any excess liquid and cool the quinoa under refrigeration.
  3. In a large bowl or mixer with paddle attachment, combine the chicken, cheese, salsa, cumin and cooled quinoa.
  4. Mix thoroughly.
  5. Using a #8 disher, scoop the filling onto the bottom half of the tortilla.
  6. Spread the filling out over the tortilla to ½” from the edge.
  7. Fold the tortilla over and press to seal.
  8. Place the quesadillas on parchment-lined sheet pans, 12 per tray with edges slightly overlapping.
  9. Wrap the sheet pans and store under refrigeration until ready to cook.
  10. Heat in a 350°F oven until the internal temperature reaches 165°F (5 to 10 minutes).

Nutrition Facts Per serving: 360 cal., 26 g pro., 32 g carb., 4.5 g fiber, 14 g fat, 7 g. sat. fat, 64 mg chol., 371 mg sod.

Recipe Tip
* USDA salsa may be substituted for the salsa verde.