Looking for a new twist on the traditional Quesadilla? Boneless pork tenderloin, Cheddar cheese, and tomato corn relish made with jalapeno peppers combine with Campbell's® Condensed Tomato Soup to spice up any menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|vegetable oil||0 1/4 cups|
|green pepper||5 lb.||1 1/4 gallons|
|onion||5 lb.||1 1/4 cups|
|jalapeño pepper||0 667/1000 cups|
|whole kernel corn||2.5 lb.||1 1/2 qt.|
|lemon juice||0 1/2 cups|
|diced tomatoes||2.5 lb.||1 1/2 qt.|
|cilantro||0 333/1000 cups|
|flour tortilla||50 ea.|
|boneless pork tenderloin||6.25 lb.|
|sharp Cheddar cheese||3.25 lb.||3 1/4 qt.|
|1. To make relish: In large saucepot in hot oil, cook green peppers, onions and jalapeño peppers until tender. Add soup, corn and lemon juice. Cook 10 minutes.|
|2. Remove from heat. Add tomatoes and cilantro.|
|3. On half of each tortilla, layer 2 oz. pork, 1/2 cup corn relish and 1 oz. cheese. Fold in half.
4. CCP: Broil until internal temperature is 155º F. or higher for 15 seconds and cheese is melted.
5. CCP: Hold at 140º F. or higher. Portion 1 tortilla per serving.