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Fajita Quesadillas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.2241
Energy (kCal)853.4398
Carbohydrates (g)17.3182
Total fats (g)42.1073
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes. | 2. (Note: boneless skinless chicken breasts should be "fileted" in half before cutting into 1/4x3-inch strips). | 3. While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don't let them become too soft). | 4. Remove them to a paper plate to drain. | 5. Drain meat and brown in same skillet until done. | 6. Remove to paper plate to drain. | 7. Wipe out the skillet so it is dry and begin to reheat it over a medium heat. | 8. Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit), onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla. | 9. Carefully put "tortilla sandwich" in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds). Flip and cook on other side same amount of time. | 10. Tortilla will take on a lovely "tanned" appearance and become just slightly crispy. | 11. This dinner sounds involved but is actually quite simple and very quick. | 12. Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa. | 13. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb marinated 780.1798 0.0 94.5741 41.9573
    garlic chopped - - - -
    cooking oil 2 tablespoons - - - -
    lime 1 - - - -
    worcestershire sauce 3 teaspoons 13.26 3.3082 0.0 0.0
    liquid smoke 3 teaspoons - - - -
    white onion 1 60.0 14.01 1.65 0.15
    green bell pepper 2 - - - -
    cheddar cheese 2 cups grated grated - - - -
    flour tortilla - - - -
    recommended - - - -
    salsa recommended - - - -
    salt pepper - - - -

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



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