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Quesadilla Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)298.7381
Energy (kCal)3608.0077
Carbohydrates (g)30.1005
Total fats (g)247.3146
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400°F | 2. In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. | 3. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. | 4. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green enchilada sauce 1 can - - - -
    heavy cream 1/4 cup 102.0 0.8220000000000001 0.852 10.824000000000002
    flour tortilla 32 inches - - - -
    monterey jack cheese 2 cups grated - - - -
    chicken 3 1/2 lb rotisserie-cooked shredded 3379.6077 2.0627 290.8367 235.3032
    red onion 1/2 chopped 14.0 3.2689999999999997 0.385 0.035
    zucchini 1 quartered sliced 33.32 6.0956 2.3716 0.6272
    salsa 1 cup 75.4 17.264 3.952 0.442
    avocado 1 diced - - - -
    cilantro leaf 1 cup 3.68 0.5872 0.3408 0.0832

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



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