Griddled Chicken Quesadilla — 20

Production identity

Target finished yield

8 kg · approximately 20 portions at 400 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (8 kg declared primary input → 8 kg finished target)

Total formula input

8 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 70 min total

Equipment

flat-top griddle · press or spatulas · portion scale

U.S. major allergens intentionally present

Milk, Wheat

Additional sensitivity note

None listed.

Holding / service

Cook to order; finished quesadillas lose crispness quickly in covered holding.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Preheat and clean a defined griddle zone; excess surface oil makes the tortilla leathery rather than crisp.

2. Build each quesadilla with measured chicken, cheese and vegetables distributed to the edge while leaving a narrow sealing margin.

3. Griddle over moderate heat so the tortilla browns at the same rate the center cheese melts; press only enough to improve contact.

4. Turn once with support, cook the second side, then rest briefly on a rack rather than a solid pan where steam would soften the crust.

5. Cut with a clean sharp wheel/knife and send immediately with measured cold sides.

Working numbers

• 20 × 400 g plated orders including sides
• Two 60 g tortillas per order
• Chicken ≈110 g/order
• Cheese ≈95 g/order

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Evenly browned flexible-crisp tortilla, fully melted cheese, juicy chicken and roasted chile; no greasy surface or cold center.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.