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Candy Corn Quesadillas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)150.5205
Energy (kCal)3114.3575
Carbohydrates (g)100.444
Total fats (g)243.0896
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla. | 2. Place one tortilla in a large skillet, butter side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla. | 3. Spread 1/2 cup queso dip over quesadilla; carefully sprinle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt. | 4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadila into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2 dozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 cut - - - -
    salsa 1 jar - - - -
    corn 1 cup thawed frozen 124.7 27.115 4.7415 1.9575
    barbecue sauce 1/4 cup 104.58 11.6656 8.2108 2.7514
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    flour tortilla 8 - - - -
    salsa con queso 1 jar - - - -
    mexican cheese 4 cups shredded blend 1969.44 24.4464 113.2032 158.2944
    tortilla chip 2 2/3 cups crushed nacho-flavored - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525

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



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