Chicken and Spinach Quesadillas

Ingredients

Chicken, seasoned and cooked, diced9⅓ pounds
Onions, medium(¾ pound)2¾ each
Garlic, chopped3 tablespoons
Oil, olive4½ tablespoons
Salt, kosher1½ teaspoons
Spinach, raw, partly trimmed26½ 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 sprayAs needed

Instructions

  1. Preheat oven to 350°F.
  2. Warm the chicken in the steamer or oven until it reaches an internal temperature of 145°F.
  3. In the meantime, sauté the onions and garlic in the oil until soft and translucent; add salt.
  4. 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.
  5. Once the spinach has cooled enough to touch, squeeze out as much juice as possible.
  6. 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.
  7. 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.
  8. Generously spray the top of the quesadillas with pan release spray and cook for 8 minutes, until golden brown.
  9. Allow to sit for 5 minutes before cutting into three wedges.
  10. Serve with corn and black bean salad, sour cream, and homemade salsa.