BREAKFAST VEGETABLE QUESADILLA
The International Fresh Produce Association (IFPA), through their non-profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable- forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added- sugar in school breakfast offerings.
Ingredients 50 Servings
• 2 ½ lb Mushrooms, fresh, diced • 2 ½ lb Sweet bell red peppers, diced • ½ tsp Salt, kosher • 1 tsp Pepper, black • 3 ¼ lb Eggs, frozen, whole, pasteurized • 1 ½ lb Cheese, cheddar, shredded, low sodium • 50 each Flour tortilla, whole-grain rich, 8 inch
View nutrition information and download full recipe book here!
PICO DE GALLO • 5 ¾ lb Tomato • 6 oz Onion • ¼ c Jalapeno • 1 c Cilantro, fresh • 1 tsp Cumin, ground • 1 tbsp Garlic, granulated • Scallions, sliced, for garnish, optional Directions 1. Preheat oven to 425 °F.
BANANA TOAST
Ingredients 50 Servings
2. Combine mushrooms, bell peppers, salt and pepper. 3. Prepare scrambled eggs according to package directions. TO BUILD QUESADILLA 1. Line a full sheet tray with parchment. Begin by placing 6 tortillas on the sheet tray. 2. Place a #36 scoop (1 ¾ tbsp.) of shredded cheese, a #8 scoop of vegetable mixture and a #30 scoop (1 oz) of scrambled egg on half of the tortilla. 3. Fold the tortilla in half to create a half-moon. Add additional tortillas as space is created on the sheet tray. Twelve quesadillas will fit on a full sheet tray. 4. Bake for 15 minutes. For crispier quesadilla, bake for 20-30 minutes, flipping half way through. 5. Remove core from the tomatoes and cut into quarters. 6. Add tomatoes, onions, jalapeno, cilantro, cumin, and granulated garlic to a food processor. Pulse to chop up until fine consistency.
• 100 slices (6 ¼ lb) Bread, sliced, whole wheat • 1 ¾ lb Peanut butter, reduced sugar • 3 quarts, ½ c Yogurt, Greek, lowfat, vanilla • 2 tsps Vanilla extract • 100 to 120 count (14 ¼ lb) Bananas, fresh, sliced • ½ c Honey • ¼ c Cocoa powder, garnish Directions 1. Preheat oven to 400 °F. 2. Place bread on an unlined sheet tray and place in the oven for approximately 10 to 12 minutes to toast. 3. Mix peanut butter, yogurt and vanilla in a large bowl until a smooth, spreadable mixture forms and is well combined. 4. Remove toast from the oven. Spread #30 scoop of peanut butter/yogurt mixture on each piece of toast. 5. Top each slice of toast with sliced bananas. 6. Garnish with a drizzle of honey and dusting of cocoa powder.
CCP: Keep cold, below 41 °F
TO SERVE: Top each quesadilla with ¼ c (# 16 scoop) pico de gallo and 1 tbsp of sliced scallions NOTE: Keep warm for breakfast in the classroom or grab and go.
NOTE: Package for breakfast in the classroom or grab and go.
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