DIRECTIONS

1. Prepare Turkey Thigh Remove thawed turkey product from cooler using oldest pack date first. Preheat oven 350°F. Open bag and empty turkey contents into half size hotel pan. Place turkey in oven and heat uncovered for 25 to 30 minutes. CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven and break meat apart with tongs, fork, or spatula, etc.. Caution! Product is hot. Use oven mitts when handling product to avoid injury. Add Korean BBQ sauce to turkey and combine until thoroughly coated. Return to oven and continue to bake turkey for another 20 to 25 minutes. CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
2. CCP: Place product in warming cabinet until assembly step. Ensure that hot food is held at a temperature above 140°F. Remove tortillas, green onions, and cheese from cooler using oldest pack date first. Preheat oven to 350°F. On a clean cutting board, trim and slice green onions into thin slices.
3. Assemble quesadilla: Lay out 10 inch whole grain tortilla on flat surface Place 3.25 ounces by weight of Korean BBQ Turkey on one half of tortilla Sprinkle one (1) tablespoon of green onions over turkey Spread 1/4 cup of shredded cheese evenly on top of turkey Fold bottom edge of tortilla up over turkey Place folded quesadillas on lined, clean sheet pans. Spray top of quesadilla with non-stick cooking spray. Place in oven and bake for 10-12 minutes. CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. Using a pizza cutter or knife, slice quesadillas into 3 even wedges. Service size is one whole quesadilla or three wedges. Offer each student one (1) whole Korean BBQ quesadilla
4. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log.