RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.3844
Energy (kCal)	479.64
Carbohydrates (g)	4.4476
Total fats (g)	44.4628
Fatty acids, total saturated 20:0 (g)	0.0885
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2690
Fatty acids, total polyunsaturated 17:1 (g)	0.1154
Fatty acids, total trans-monoenoic (g)	0.1098
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1333
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1490
Riboflavin (mg)	0.0927
Tocopherol, beta (mg)	1.1312
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0246
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)	4.5003
Tocopherol, delta (mg)	0.0112
Arginine (g)	0.9287
Proline (g)	0.5877
Fatty acids, total polyunsaturated 18:1 t (g)	0.1019
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1590
Tocotrienol, beta (mg)	0.0224
Selenium, Se (g)	22.6320
Copper, Cu (mg)	0.0558
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3616
Total lipid (fat) (g)	44.4628
Vitamin K (phylloquinone) (g)	0.0800
Cholesterol (mg)	73.9200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0067
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2621
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5000
Folate, total (g)	3.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0426
Vitamin A, IU (IU)	41.8400
Energy (kcal)	479.6400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9789
Fatty acids, total saturated 14:1 (g)	0.0078
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3902
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	2.5730
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0336
Vitamin C, total ascorbic acid (mg)	3.2000
Lutein + zeaxanthin (g)	0.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0056
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7256
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0067
Magnesium, Mg (mg)	15.5400
Fatty acids, total saturated 16:0 (g)	9.5865
Carbohydrate, by difference (g)	4.4476
Vitamin D (IU)	17.9200
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.3458
Tyrosine (g)	0.5672
Potassium, K (mg)	255.1600
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	12.3200
Serine (g)	0.6015
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5950
Fatty acids, total trans-polyenoic 22:4 (g)	0.0493
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0022
Fatty acids, total saturated 22:0 (g)	0.0146
Fatty acids, total saturated 14:0 (g)	0.5578
Histidine (g)	0.5789
Isoleucine (g)	0.6804
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0538
Niacin (mg)	4.5246
Water (g)	75.9888
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)	0.2755
Carotene, beta (g)	0.3000
Sodium, Na (mg)	809.2400
Iron, Fe (mg)	0.5792
Energy (kJ)	2005.7800
Ash (g)	2.7164
Caffeine (mg)	0.0000
Glycine (g)	0.6508
Fatty acids, total trans-polyenoic (g)	0.0392
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0067
Fatty acids, total saturated 18:2 undifferentiated (g)	6.3877
Fatty acids, total polyunsaturated (g)	7.2324
Vitamin E (alpha-tocopherol) (mg)	0.4856
Sucrose (g)	1.1200
Vitamin B-6 (mg)	0.3324
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.4480
Vitamin D3 (cholecalciferol) (g)	0.4480
Lysine (g)	1.2703
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0784
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6506
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)	0.0202
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3151
Folate, food (g)	3.4000
Fatty acids, total saturated 20:1 (g)	0.3696
Fatty acids, total monounsaturated (g)	19.5331
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.2910
Fatty acids, total polyunsaturated 16:1 t (g)	0.0067
Fatty acids, total polyunsaturated 17:0 (g)	0.1232
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0493
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	54.6660
Fatty acids, total polyunsaturated 16:1 c (g)	0.9722
Fatty acids, total saturated (g)	14.8932
Vitamin B-12 (g)	0.5600
Calcium, Ca (mg)	9.3000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0560
Alanine (g)	0.8211
Glutamic acid (g)	2.2111
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0358
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	12.3200
Leucine (g)	1.1786
Folate, DFE (g)	3.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0392
Fiber, total dietary (g)	0.9800
Tryptophan (g)	0.1708
Threonine (g)	0.6314
Fatty acids, total polyunsaturated 18:1 c (g)	17.9502
Manganese, Mn (mg)	0.0415
Protein (g)	14.3844
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	18.0547
Betaine (mg)	4.1440
Phosphorus, P (mg)	167.2800
Tocopherol, gamma (mg)	0.7280

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. Cook the bacon in a small non-stick skilled over medium heat until crisp. | 2. Remove bacon and transfer to a pper towel to drain. | 3. Pour out all but 1 tablespoon of bacon fat, then return to medium heat. | 4. Add the minced shallots, pinch of salt and cook, stirring occasionally until softened, about 2 minutes. | 5. Transfer shallots to small bowl and set aside. | 6. Wipe out skillet with paper towels and return to medium-low heat and lightly toast each tortilla on ONE side (about 1 minute each). | 7. Slide the tortillas to a cutting board. | 8. Divide the cheese, bacon and shallots equally between the four tortillas; spreading the filling over half of each toritilla, leaving a 1/2-inch border around the edge. | 9. Top with jalapenos and/or adobo sauce. | 10. Fold the tortillas in half and press to flatten. | 11. Brush tops generously with oil and sprinkle lightly with salt. | 12. Place quesadillas in skillet, oiled side down and cook over medium-low heat until crisp and well browned, 1 or 2 minutes. | 13. Before flipping, brush tops of each with oil and sprinkle salt. | 14. Flip the quesadillas and continue to cook until the second sides are crsip and well browned, 1 to 2 minutes longer. | 15. Tranfer to cutting board and cool slightly before cutting in half. | 16. Serve with salsa and/or guacamole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tortilla	4			-	-	-	-
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
shallot	1	tablespoons	minced	7.2	1.68	0.25	0.01
cheddar cheese	1 1/2	cups	shredded	-	-	-	-
adobo sauce	1	tablespoon		-	-	-	-
chilies	4	teaspoons	minced pickeled	5.4	1.334	0.0	0.0
salt				-	-	-	-
vegetable oil				-	-	-	-
salsa				-	-	-	-
guacamole				-	-	-	-

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

Cooking in progress....

Bacon and Cheese Quesadillas for Two