Pepper Jack Cheese and Egg Breakfast Quesadilla

1. Day before service, thaw eggs in refrigerator overnight.

   Critical Control Point (CCP): Hold at 41° F or below.

2. Preheat oven to 375° F convection or 400° F conventional.
3. Prepare full-size sheet pans with pan release. Place 45 tortillas evenly on the sheet pans, overlapping the edges. Each sheet pan can hold up to 12 tortillas.
4. Spray a 2" deep steam table pan with pan release. Add eggs to the pan. Steam for about 5 minutes.
5. While eggs are cooking, in a large bowl, combine cheddar and pepper jack cheeses.

6. Remove eggs from the steamer and scramble with a whisk.

   CCP: Cook to an internal temperature of 155° F.

7. Add the cheese to the scrambled egg pan. Use a spatula to fold until combined and the cheese is evenly distributed.
8. Using a #8 disher, portion the egg mixture to cover half of each tortilla. Fold in half.

9. Spray the tops of the quesadillas with pan release. Bake for 10 minutes or until golden brown and heated through.

   CCP: Heat to 165° F or higher.

10. While the quesadillas are cooking, use a #30 disher to place 2 tablespoons of salsa in 2-ounce cups. Serve the quesadillas with one1 salsa cup and one1 sour cream packet.

    CCP: Hold and serve at 135° F or above.

Tips

• Alternative preparation method: Day before service, complete steps 3-8. Store in a cooler, covered. CCP: Hold at 41° F or below. Morning of service, cook quesadillas by completing steps 9 and 10.
• One quesadilla provides 1.5 ounces eq WGR grain and 3 ounces meat/meat alternative.