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Veggie-Filled Quesadillas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.3172
Energy (kCal)383.6405
Carbohydrates (g)17.8218
Total fats (g)32.6882
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large nonstick skillet saute sweet peppers and onion in 1 teaspoon of the oil for 3-5 minutes or till crisp-tender. Stir in cumin and chili powder. | 2. Cook and stir for 1 minute more. Stir in parsley. Set aside. | 3. Spread cream cheese over half of 1 side of each tortilla. Top with the pepper mixture. Fold tortilla in half over peppers, pressing gently. | 4. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. | 5. Bake in a 425*F oven for 5 minutes. | 6. Cut each quesadilla into 4 wedges. | 7. Serve warm. If desired, put more salsa on the table to pass around. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green pepper 2 cut sweet 29.6 6.8672 1.2728 0.2516
    red onion 1 cut 28.0 6.537999999999999 0.77 0.07
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    parsley 2 tablespoons snipped 2.736 0.4811 0.2257 0.06
    cream cheese 1/3 cup 236.0 2.8 5.68 22.88
    flour tortilla 5 - - - -
    salsa - - - -

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



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