RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.2254
Energy (kCal)	36.2517
Carbohydrates (g)	3.6596
Total fats (g)	1.2143
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0086
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0286
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0487
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.7009
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0940
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1449
Proline (g)	0.3422
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1524
Adjusted Protein (g)	0.0000
Cystine (g)	0.0182
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.6766
Copper, Cu (mg)	0.0255
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1519
Total lipid (fat) (g)	1.2143
Vitamin K (phylloquinone) (g)	0.9946
Cholesterol (mg)	4.4625
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0023
Menaquinone-4 (g)	0.2362
Phytosterols (mg)	1.3663
Folate, total (g)	9.0759
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	51.8109
Energy (kcal)	36.2517
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0129
Fatty acids, total saturated 14:1 (g)	0.0049
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0732
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.6553
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	7.8014
Lutein + zeaxanthin (g)	5.6113
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2074
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	5.8667
Fatty acids, total saturated 16:0 (g)	0.2172
Carbohydrate, by difference (g)	3.6596
Vitamin D (IU)	0.7875
Fructose (g)	0.1691
Fluoride, F (g)	8.4916
Aspartic acid (g)	0.2625
Tyrosine (g)	0.1665
Potassium, K (mg)	76.8539
Fatty acids, total saturated 12:0 (g)	0.0191
Vitamin A, RAE (g)	10.4087
Serine (g)	0.1781
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1601
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0699
Histidine (g)	0.0896
Isoleucine (g)	0.1648
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0670
Water (g)	41.4670
Fatty acids, total saturated 8:0 (g)	0.0066
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	5.3550
Sodium, Na (mg)	96.7685
Iron, Fe (mg)	0.1977
Energy (kJ)	152.0197
Ash (g)	0.4954
Caffeine (mg)	0.0000
Glycine (g)	0.0697
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0381
Fatty acids, total polyunsaturated (g)	0.0479
Vitamin E (alpha-tocopherol) (mg)	0.0551
Sucrose (g)	0.0657
Vitamin B-6 (mg)	0.0467
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0067
Vitamin D (D2 + D3) (g)	0.0262
Vitamin D3 (cholecalciferol) (g)	0.0262
Lysine (g)	0.2554
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1995
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)	0.0078
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0161
Folate, food (g)	9.0759
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	0.2144
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0032
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.5110
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4765
Vitamin B-12 (g)	0.1129
Calcium, Ca (mg)	30.1659
Fatty acids, total saturated 10:0 (g)	0.0201
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1124
Glutamic acid (g)	0.7272
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0790
Vitamin E, added (mg)	0.0000
Retinol (g)	9.4500
Leucine (g)	0.3096
Folate, DFE (g)	9.0759
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5600
Tryptophan (g)	0.0410
Threonine (g)	0.1396
Fatty acids, total polyunsaturated 18:1 c (g)	0.0043
Manganese, Mn (mg)	0.0985
Protein (g)	3.2254
Cryptoxanthin, beta (g)	1.2038
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1963
Betaine (mg)	0.2350
Phosphorus, P (mg)	48.2170
Tocopherol, gamma (mg)	0.0377

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. For vinaigrette, combine dressing, shallots, 1 tsp mustard, olive oil, lemon peep, 1 Tbsp lemon juice, 1/4 tsp pepper in a screw top jar and shake to mix. | 2. For quesadillas, combine goat cheese, cottage cheese, 1 Tbsp lemon juice, 1 tsp mustard, rosemary, and pepper in a small bowl. | 3. Spread 2 Tbsp goat cheese mixture evenly over each tortilla. | 4. Arrange 1 cup chopped chicken over goat cheese mixture on 4 of the tortillas. | 5. Top with remaining goat cheese tortillas. (Each tortilla sandwich should go tortilla, goat cheese, chicken, goat cheese, tortilla). | 6. Heat a large nonstick skillet coated with cooking spray over a medium heat. Cook quesadillas 4 minutes on each side until golden brown. | 7. Remove quesadillas from skillet and cut each into 8 wedges. | 8. In a bowl, combine vinaigrette with salad greens and toss well. Divide salad between 4 plates and top with 4 quesadilla wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vinaigrette dressing	3	tablespoons		-	-	-	-
shallot	2	teaspoons	minced	4.8	1.12	0.1667	0.0067
dijon mustard	1	teaspoon		-	-	-	-
extra virgin olive oil	1	teaspoon		-	-	-	-
lemon peel	1/2	teaspoon	grated	0.47	0.16	0.015	0.003
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
goat cheese	1/4	cup		-	-	-	-
cottage cheese	2	tablespoons	fat free	25.725	0.8872	2.9189999999999996	1.1288
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
dijon mustard	1	teaspoon		-	-	-	-
rosemary	1/2	teaspoon	chopped	0.4585	0.0724	0.0116	0.0205
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
flour tortilla	32	inches		-	-	-	-
chicken breast	2	cups	chopped chopped roasted boneless skinless	-	-	-	-
cooking spray				-	-	-	-

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

Cooking in progress....

Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin