RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	22.9866
Energy (kCal)	105.7461
Carbohydrates (g)	2.9281
Total fats (g)	0.6326
Fatty acids, total saturated 20:0 (g)	0.0024
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0060
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0034
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0136
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0045
Riboflavin (mg)	0.0077
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0023
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0426
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0045
Proline (g)	0.0091
Fatty acids, total polyunsaturated 18:1 t (g)	0.0023
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2799
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0692
Copper, Cu (mg)	0.4555
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5599
Total lipid (fat) (g)	0.6326
Vitamin K (phylloquinone) (g)	12.6595
Cholesterol (mg)	182.4671
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0036
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0500
Folate, total (g)	5.4450
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0023
Vitamin A, IU (IU)	322.6050
Energy (kcal)	105.7461
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0041
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0340
Sugars, total (g)	0.7545
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0151
Vitamin C, total ascorbic acid (mg)	10.1490
Lutein + zeaxanthin (g)	60.1300
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0351
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0033
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	43.3068
Fatty acids, total saturated 16:0 (g)	0.0641
Carbohydrate, by difference (g)	2.9281
Vitamin D (IU)	0.0000
Fructose (g)	0.3117
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0345
Tyrosine (g)	0.0006
Potassium, K (mg)	349.3432
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	15.9750
Serine (g)	0.0106
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0033
Fatty acids, total trans-polyenoic 22:4 (g)	0.0011
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0001
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	0.0015
Histidine (g)	0.0006
Isoleucine (g)	0.0006
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0739
Water (g)	122.8355
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0045
Carotene, beta (g)	192.3750
Sodium, Na (mg)	136.8320
Iron, Fe (mg)	0.6648
Energy (kJ)	442.5976
Ash (g)	1.5331
Caffeine (mg)	0.0000
Glycine (g)	0.0033
Fatty acids, total trans-polyenoic (g)	0.0011
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0438
Fatty acids, total polyunsaturated (g)	0.1835
Vitamin E (alpha-tocopherol) (mg)	0.1042
Sucrose (g)	0.1548
Vitamin B-6 (mg)	0.0183
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0048
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0512
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0101
Folate, food (g)	5.4450
Fatty acids, total saturated 20:1 (g)	0.0023
Fatty acids, total monounsaturated (g)	0.1040
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0377
Fatty acids, total polyunsaturated 16:1 t (g)	0.0011
Fatty acids, total polyunsaturated 17:0 (g)	0.0046
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.9287
Fatty acids, total polyunsaturated 16:1 c (g)	0.0024
Fatty acids, total saturated (g)	0.1222
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	80.5585
Fatty acids, total saturated 10:0 (g)	0.0007
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0073
Glutamic acid (g)	0.0203
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0048
Folate, DFE (g)	5.4450
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0011
Fiber, total dietary (g)	0.2570
Tryptophan (g)	0.0006
Threonine (g)	0.0006
Fatty acids, total polyunsaturated 18:1 c (g)	0.0419
Manganese, Mn (mg)	0.0561
Protein (g)	22.9866
Cryptoxanthin, beta (g)	2.0200
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0490
Betaine (mg)	0.0605
Phosphorus, P (mg)	248.7489
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place shrimp in a bowl. | 2. Add lime or lemon juice, chiles, green onion, cilantro. | 3. Sprinkle with salt and pepper. | 4. Let Marinade for 10-30 minutes. | 5. Strain out the juice. | 6. Heat a cast iron or stick-free skillet on medium high. | 7. Add 1/2 tsp of oil amd spread it around the pan. | 8. Place 1 tortilla on the skillet. | 9. Flip it over a few times, 10 seconds between flips so that air pockets form. | 10. Do this with the second tortilla also. Leave the 2nd tortilla in the pan. | 11. Sprinkle the tortilla with the grated cheese. | 12. Distribute the shrimp mixture on top of the cheese. | 13. Place the other tortilla on top. | 14. Use 2 spatulas(one on top and one on bottom) to flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. | 15. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently. | 16. Cut like a pie into six pieces. | 17. Serve with avocado slices and sour cream. Garnish with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby shrimp	1/4	lb		96.3336	0.0	22.7801	0.578
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
serrano chili	1/4		minced	-	-	-	-
green onion	1	tablespoon	chopped	1.62	0.3444	0.0582	0.0282
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
flour tortilla	2		sized	-	-	-	-
monterey jack cheese	3/4	cup	shredded	-	-	-	-
avocado	1/4		sliced	-	-	-	-
cream			sour	-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Shrimp Quesadilla