Ingredients
Ingredients
| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Ingredient
10-inch whole wheat tortillas |
Quantity - 100 Servings
100 tortillas
|
Quantity - 1 Serving
1 tortilla
|
|
Ingredient
|
Quantity - 100 Servings
18 3/4 cups (9 lbs 6 oz)
|
Quantity - 1 Serving
3 Tbsp (1.5 oz)
|
|
Ingredient
Diced tomato |
Quantity - 100 Servings
25 cups (9 lbs 6 oz)
|
Quantity - 1 Serving
1/4 cup (1.5 oz)
|
|
Ingredient
Shredded carrots |
Quantity - 100 Servings
12 1/2 cups (3 lbs 2 oz)
|
Quantity - 1 Serving
1/8 cup (0.5 oz)
|
|
Ingredient
Diced red bell pepper |
Quantity - 100 Servings
12 1/2 cups (4 lbs 11 oz)
|
Quantity - 1 Serving
1/8 cup (0.75 oz)
|
|
Ingredient
Thinly sliced spinach |
Quantity - 100 Servings
25 cups (2.5 lbs)
|
Quantity - 1 Serving
1/4 cup (0.4 oz)
|
|
Ingredient
Smoked paprika |
Quantity - 100 Servings
4 Tbsp 1/2 Tsp
|
Quantity - 1 Serving
1/8 Tsp
|
|
Ingredient
Canola oil |
Quantity - 100 Servings
41 Tbsp 2 Tsp (2 cups 10 Tbsp)
|
Quantity - 1 Serving
1.25 Tsp
|
Preparation
- In a mixing bowl combine Sabra Classic Hummus and smoked paprika.
- Heat a medium sauté pan with 1 teaspoon of canola oil.
- Sautee the carrots, tomato, spinach, and red bell pepper on medium heat until translucent.
- While veggies are sautéing, spread 3 tablespoons of Sabra Classic Hummus onto each tortilla.
- Once veggies are cooked remove them from the pan. Add 3-4 tablespoons of cooked veggies to each tortilla.
- Fold each tortilla with veggies in half.
- Heat a medium sauté pan or griddle to medium-high heat with 1 teaspoon of canola oil for each quesadilla.
- Cook each quesadilla on both sides until golden brown.
- Cut each quesadilla into 4 slices.
