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Pinto Beans & Chilies Quesadillas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.8928
Energy (kCal)759.9831
Carbohydrates (g)37.797
Total fats (g)61.5558
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine pinto beans, chilies, cheese, green onions, mayonnaise, and cilantro; mix well. Spread round 1/3c filling mixture on half of each flour tortilla; fold tortilla over filling to form a half-moon shape. Brush each tortilla with about 1/4 tsp oil. Cook in 10-inch skillet over medium heat, turning once, until lightly browned(12-16 minutes.) Serve with sour cream and guacamole. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pinto bean 1 can rinsed drained - - - -
    green chilies 1 can chopped drained mild 97.1514 24.0 0.0 0.0
    cheddar cheese 4 ounces shredded 199.5804 12.1449 15.2067 10.0697
    green onion 1/3 cup chopped 6.39 1.3585 0.2296 0.1112
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    flour tortilla 6 - - - -
    vegetable oil 1 1/2 1/2 175.84799999999998 0.0 0.0 20.4

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



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