Quesadillas with Peppers and Onions

10 lbs Raw Onions
100 8” Die Cut Flour Tortillas
6 1/4 lbs Reduced Fat Shredded Cheddar Cheese
5 lbs Red Sweet Peppers
5 lbs Green Sweet Peppers
10 Cloves Raw Garlic

Julienne peppers and onions chop garlic
Sautéed veggies in oil until soft
Place 2 oz cheese on lower center of each 8 inch tortilla
Place 1/4 cup sautéed veg on lower half over cheese
Fold tortilla in half
Heat in 350 deg convection oven until brown on top and the center of cheese reaches 165 degrees

Portion Size: 1 quesadilla
Portion Number: 100 portions