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Chicken Quesadilla Stack

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.7706
Energy (kCal)717.015
Carbohydrates (g)39.9689
Total fats (g)51.7593
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. | 2. Lightly coat baking sheet with veggie spray. | 3. Place one tortilla on baking sheet and spread 1/4 cup refried beans on top. | 4. Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese. | 5. Repeat layering two times. | 6. Top with remaining tortilla, pressing down slightly to help hold layers together. | 7. Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes. | 8. Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer. | 9. Meanwhile, combine sour cream and remaining cilantro in a small bowl. | 10. Cut quesadilla into 6 wedges, but do not separate them. | 11. Spread cilantro sour cream over top and spoon salsa in centre. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour tortilla 4 - - - -
    bean 3/4 cup fat free refried 40.02 5.6579999999999995 5.796 0.69
    chicken breast 1 1/2 cups chopped cooked boneless skinless - - - -
    green chilies 1 can chopped drained 89.955 21.2744 4.4978 0.4498
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    mexican cheese 3/4 cup shredded low-fat blend 369.27 4.5837 21.2256 29.6802
    cream 1/4 cup sour low fat 198.0 3.99 2.178 20.808000000000003
    salsa 1/4 cup 18.85 4.316 0.988 0.1105

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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