RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.127
Energy (kCal)	150.9225
Carbohydrates (g)	42.5598
Total fats (g)	0.0212
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0024
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0045
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
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)	0.0000
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0045
Proline (g)	0.0091
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1815
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0302
Copper, Cu (mg)	0.0082
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0242
Total lipid (fat) (g)	0.0212
Vitamin K (phylloquinone) (g)	0.1815
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	3.0250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2416.4050
Energy (kcal)	150.9225
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0006
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	32.5112
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0151
Vitamin C, total ascorbic acid (mg)	18.8030
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0033
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)	2.4200
Fatty acids, total saturated 16:0 (g)	0.0024
Carbohydrate, by difference (g)	42.5598
Vitamin D (IU)	0.0000
Fructose (g)	0.1845
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0345
Tyrosine (g)	0.0006
Potassium, K (mg)	35.3925
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.6050
Serine (g)	0.0106
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0033
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)	0.0000
Histidine (g)	0.0006
Isoleucine (g)	0.0006
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0430
Water (g)	481.3520
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)	0.0000
Carotene, beta (g)	9.0750
Sodium, Na (mg)	2962.5250
Iron, Fe (mg)	0.0272
Energy (kJ)	633.0600
Ash (g)	18.1930
Caffeine (mg)	0.0000
Glycine (g)	0.0033
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)	0.0045
Fatty acids, total polyunsaturated (g)	0.0070
Vitamin E (alpha-tocopherol) (mg)	0.0666
Sucrose (g)	0.1452
Vitamin B-6 (mg)	0.0115
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0048
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0372
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0076
Folate, food (g)	3.0250
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0024
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.5427
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0024
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	4.2350
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0073
Glutamic acid (g)	0.0203
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0048
Folate, DFE (g)	3.0250
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)	8.0570
Tryptophan (g)	0.0006
Threonine (g)	0.0006
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0054
Protein (g)	0.1270
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0021
Betaine (mg)	0.0605
Phosphorus, P (mg)	4.2350
Tocopherol, gamma (mg)	0.0000

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. Dice chicken. Add lime juice, and creole seasoning. (This is not meant to be a marinade). | 2. Heat oil in skillet. Add chicken. Cook until juices run clear. Add pico de gallo, and mild picante sauce. | 3. Let simmer, uncovered, for about 5 minutes, stirring occasionally. | 4. The next part I used my quesadilla maker to finish off: | 5. Add cheese to one tortilla, spoon the meat filling on top, then top with another layer of cheese and another tortilla. | 6. Cook until cheese is melted. | 7. Repeat with remaining ingredients. | 8. Alternative way for those without a quesadilla maker: | 9. In a heavy skillet, heat one flour tortilla. | 10. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. | 11. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. | 12. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. | 13. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. | 14. Serve with sour cream, salsa and chips, or alone. | 15. Recipe alternative for more spice: | 16. Try adding diced jalepeno peppers to the mix or more creole seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6	boneless	skinless diced boneless	-	-	-	-
pace picante sauce	1	cup		64.0	16.0	0.0	0.0
pico de gallo	1	cup		79.36	24.0128	0.0	0.0
n'orleans creole seasoning	2	tablespoons		-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
extra virgin olive oil	2	tablespoons		-	-	-	-
tortilla	10			-	-	-	-
kraft monterey jack cheese			Shredded	-	-	-	-

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

Cooking in progress....

Chicken Quesadillas With a Kick