Baked Chicken Quesadilla

1. Thaw Chicken under refrigeration 1-2 days in advance
2. Leave tortillas in packaging and place on parchment lined sheet pan then place in warmer for easier assembly the day of service
3. Preheat convection oven to 350°F
4. Measure the bell peppers and onions and then wash, deseed and devein the bell peppers. Remove the outer skins, tops and bottoms of the onions. Put aside for the robot coupe for dicing.
5. Set up robot coupe with the e/s 5 3/16 blade and the 28119 grate for dicing (10x10 , 3/8 x 3/8). Using the robot coupe, small dice the bell peppers and onions.
6. Mix the pulled chicken, diced peppers and onions with the seasonings together in a container, then put the mixture into a greased pan (oiled trays are ok to use, as well). Place in oven uncovered and cook until mixture reaches 165 F, about 15-20 minutes.

To Assemble Quesadillas:

1. Lay the tortillas on a flat surface.
2. Using a 2 oz spoodle , sprinkle half of tortilla with cheese. Next, using a #8 scoop, portion 4 ounces of mixture on top of the layer of cheese, THEN, again, using a 2 ounce spoodle, sprinkle 1 ounce of cheese on top of chicken mixture.
3. Fold over and place on to a lightly greased, parchment lined baking tray.
4. Bake quesadillas in preheated oven until the cheese has melted, range of 5-10 minutes. *Quesadillas will need to be batch cooked.*
5. Hold in Hot Box until ready to serve. 

To Serve:

Cut into quarters: K-8 gets 2 quarters.  9-12 gets ALL 4 quarters