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Mushroom, Pepper and Spinach Quesadilla

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.4045
Energy (kCal)345.2734
Carbohydrates (g)33.5552
Total fats (g)20.5111
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Sauté 1 lb mushrooms, 1 poblano pepper and 2 cloves garlic (all sliced) until tender. Add 1 cup frozen corn (thawed) and 1/4 tsp each salt and pepper; cook until heated through. | 2. Fold in 1 bunch spinach (torn) and toss to combine. Divide 2 oz shredded Cheddar among 4 medium flour tortillas, sprinkling only on one half. Top with the vegetable mixture and 2 oz cheese. Fold over the tortillas to cover the filling. | 3. Broil until the tortillas are crisp and the cheese has melted, about 2 minutes per side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    mushroom 1 - - - -
    poblano pepper 1 - - - -
    garlic clove 2 sliced - - - -
    corn 1 cup thawed frozen 124.7 27.115 4.7415 1.9575
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    spinach 1 bunch - - - -
    cheddar cheese 2 ounces shredded 99.7902 6.0725 7.6033 5.0349
    flour tortilla 4 - - - -
    cheddar cheese 2 ounces shredded 99.7902 6.0725 7.6033 5.0349

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



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