Recipe created by the students of Volusia Co.)Tender sliced philly beef folded into a whole grain tortilla with a spicy chipotle mayo, roasted veggies and two kinds of cheese.Tender sliced philly beef folded into a whole grain tortilla with a spicy chipotle mayo, roasted veggies and two kinds of cheese.

Serves: 6-8 slices

1. In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
2. In a blender combine 1 cup of the chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend.
3. Add the pulled chicken, blended sauce, and white hominy to the large stock pot with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
4. Serve pozole in bowls and garnish with green cabbage, radishes, lime wedges and enjoy!

         To Build Quesadillas:

1. Lay tortilla flat and cut a single line halfway down the tortilla – don’t cut past the center point of the tortilla
2. Starting on the right of your cut, leave ¼ of the tortilla empty.  On the next ¼ of the tortilla, spread Chipotle Mayo
3. Top the chipotle Mayo with a 3oz. serving of Philly Beef
4. Top the Philly Beef with 0.5 oz. of mozzarella cheese
5. In the next quarter add ¼ cup of roasted Vegetables and top with 0.5 oz. of Provolone Cheese
6. Starting on the left side of the cut, fold the tortilla down over the veggies and cheese, then fold that over on top of the beef and cheese.  Finally, fold over the last quarter of the tortilla.  This will be in a triangle shape.
7. Place in oven at 350°F until cheese is melted and tortilla is browned (about 5 min.)

Watch Chef Herrera make this pizza here: https://www.youtube.com/watch?v=ZqXTYfQK0tM