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Pierogi Quesadilla

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.3563
Energy (kCal)749.7007
Carbohydrates (g)54.7591
Total fats (g)54.7775
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in skillet on medium high heat. | 2. Peel and slice potato into 1/8 inch slices. | 3. Mix basil, salt and pepper with pototo slices. | 4. Cook potatoes in skillet until they start to soften (do not burn or fry them). | 5. Remove pototoes from the skillet and place the tortilla in the hot oil. | 6. Mix cheeses together and evenly distribute over the entire tortilla. | 7. Place potatoes, crushed red peppers and italian dressing on one half of the tortilla. | 8. When the cheese has started to melt, fold the cheese only half on top of the half with the toppings. | 9. Cook until both sides are a light golden brown (flip as needed). | 10. Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole. | 11. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 - - - -
    flour tortilla 1 - - - -
    red pepper flake 1 tablespoon crushed - - - -
    cheese 1/4 cup shredded 119.1375 0.7897 7.2225 9.6998
    cheese 1/4 cup shredded 119.1375 0.7897 7.2225 9.6998
    italian dressing 2 1/4 1/4 550.8 53.946000000000005 2.106 36.071999999999996
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    basil 1 teaspoon 0.2032 0.0234 0.0278 0.0057
    salt - - - -
    pepper - - - -
    salsa - - - -
    cream sour - - - -
    - - - -

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



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