Ingredients
| Chicken, seasoned and cooked, diced | 9⅓ pounds |
| Onions, medium(¾ pound) | 2¾ each |
| Garlic, chopped | 3 tablespoons |
| Oil, olive | 4½ tablespoons |
| Salt, kosher | 1½ teaspoons |
| Spinach, raw, partly trimmed | 26½ pounds |
| Parmesan cheese, grated(⅛ pound) | ½ cup |
| Mozzarella cheese, shredded, low fat and low sodium(about 3 pounds) | 11½ cups |
| Tortillas, whole-wheat, 8-inch(10 pounds) | 100 each |
| Salsa(about 1½ gallons) | 2 #10 cans |
| Pan-release spray | As needed |
Instructions
- Preheat oven to 350°F.
- Warm the chicken in the steamer or oven until it reaches an internal temperature of 145°F.
- In the meantime, sauté the onions and garlic in the oil until soft and translucent; add salt.
- In batches, sauté the spinach in the onion and garlic mixture, just until warm. The spinach should be just beginning to steam and should be releasing some liquid. Dump the spinach into a perforated hotel pan to cool and drain.
- Once the spinach has cooled enough to touch, squeeze out as much juice as possible.
- Combine the spinach with the warm chicken, and add the two cheeses; mix until the ingredients are evenly dispersed. Taste for seasoning; adjust if necessary.
- Using a 3-ounce scoop, put the mixture into the tortilla and spread to distribute. Fold the tortilla in half and place on a sheet pan covered in a piece of sprayed parchment paper.
- Generously spray the top of the quesadillas with pan release spray and cook for 8 minutes, until golden brown.
- Allow to sit for 5 minutes before cutting into three wedges.
- Serve with corn and black bean salad, sour cream, and homemade salsa.