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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop veggies. (This can be done in advance to make it an even faster meal to prepare when you get home or are ready to eat.). | 2. Pour 1 tbsp Olive Oil in large skillet. Add all veggies except tomato. Cook until tender. | 3. Add tomato and cook for 2 minutes more. Add salsa to taste and for moisture. If you like a mushy quesadilla mix add more salsa. Or if you prefer a dry mix add less. Add about a Tablespoon at a time. This will flavor the veggies. If you use hot salsa be prepared for hot mix. | 4. Cook until heated through. | 5. Place scoop of quesadilla mix on one side of a flour tortilla, top with grated cheese and jalapenos if desired. Fold over. Heat in a skillet or sandwich maker. | 6. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		chopped	33.32	6.0956	2.3716	0.6272
broccoli	1		chopped	30.94	6.0424	2.5662	0.3367
red pepper	1			-	-	-	-
green pepper	1			23.8	5.5216	1.0234	0.2023
onion	1			60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	1		seeded chopped	40.2099	8.6898	1.9658	0.4468
salsa	2	tablespoons		10.44	2.3904	0.5472	0.0612
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
flour tortilla	8			-	-	-	-
chipotle cheddar cheese	1	cup	grated	-	-	-	-
jalapeno				-	-	-	-

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