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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange green chile peppers on a baking sheet. | 2. Roast peppers in the preheated oven, turning 1 or 2 times, until skins are charred and blackened, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers. | 3. Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate. | 4. Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper; cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat. | 5. Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil. | 6. Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green chile pepper	3			269.8651	63.8231	13.4933	1.3493
pico de gallo				-	-	-	-
green bell pepper	1		divided	-	-	-	-
tomato	2		diced	32.76	7.0798	1.6016	0.364
onion	1		divided	28.0	6.537999999999999	0.77	0.07
jalapeno pepper	3		diced	4.8938	1.0969	0.1536	0.0624
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
tomato juice	2	tablespoons		5.1638	1.0722	0.2582	0.0881
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic salt	1/4	teaspoon		-	-	-	-
filling				-	-	-	-
extra olive oil	3	tablespoons	divided	-	-	-	-
chicken breast half	2		cooked skinless boneless diced	-	-	-	-
mushroom	7		sliced	-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
garlic salt	1	pinch		-	-	-	-
black pepper	1	pinch	ground	2.8865	0.7354	0.1195	0.0375
red enchilada sauce	1/3	cup		22.4	3.6363	0.4629	0.6795
quesadilla				-	-	-	-
pepperjack cheese	1/2	cup	shredded	-	-	-	-
cheddar cheese	1/2	cup	shredded	-	-	-	-
flour tortilla	4			-	-	-	-

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