RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.2522
Energy (kCal)	166.7601
Carbohydrates (g)	12.3359
Total fats (g)	13.1032
Fatty acids, total saturated 20:0 (g)	0.0225
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1300
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)	0.1222
Tocopherol, beta (mg)	0.0520
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)	0.2666
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0283
Proline (g)	0.0756
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2620
Adjusted Protein (g)	0.0000
Cystine (g)	0.0105
Tocotrienol, beta (mg)	0.5720
Selenium, Se (g)	3.1498
Copper, Cu (mg)	0.1931
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5829
Total lipid (fat) (g)	13.1032
Vitamin K (phylloquinone) (g)	83.4602
Cholesterol (mg)	9.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0289
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.8999
Folate, total (g)	17.8319
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3424.1896
Energy (kcal)	166.7601
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1444
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0076
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.7597
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1723
Vitamin C, total ascorbic acid (mg)	7.3078
Lutein + zeaxanthin (g)	446.4283
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0323
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)	33.7514
Fatty acids, total saturated 16:0 (g)	1.4265
Carbohydrate, by difference (g)	12.3359
Vitamin D (IU)	0.0000
Fructose (g)	2.9890
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0994
Tyrosine (g)	0.0131
Potassium, K (mg)	572.3639
Fatty acids, total saturated 12:0 (g)	0.0049
Vitamin A, RAE (g)	172.4483
Serine (g)	0.0148
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0226
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0072
Fatty acids, total saturated 22:0 (g)	0.0237
Fatty acids, total saturated 14:0 (g)	0.0152
Histidine (g)	0.0106
Isoleucine (g)	0.0232
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.2523
Water (g)	150.3830
Fatty acids, total saturated 8:0 (g)	0.0006
Tocotrienol, delta (mg)	0.0260
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1878.2492
Sodium, Na (mg)	1327.4108
Iron, Fe (mg)	1.8507
Energy (kJ)	697.4924
Ash (g)	4.6468
Caffeine (mg)	0.0000
Glycine (g)	0.0349
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6175
Fatty acids, total polyunsaturated (g)	1.7483
Vitamin E (alpha-tocopherol) (mg)	4.8310
Sucrose (g)	0.3661
Vitamin B-6 (mg)	0.3655
Fatty acids, total trans-polyenoic 13:0 (g)	0.0015
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0208
Beta-sitosterol (mg)	0.3556
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	7883.1490
Starch (g)	0.0000
Pantothenic acid (mg)	0.4334
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)	0.0015
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0713
Folate, food (g)	17.8319
Fatty acids, total saturated 20:1 (g)	0.0383
Fatty acids, total monounsaturated (g)	9.1125
Stigmasterol (mg)	0.5333
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)	0.0068
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	25.2716
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.7817
Vitamin B-12 (g)	0.0360
Calcium, Ca (mg)	71.2783
Fatty acids, total saturated 10:0 (g)	0.0009
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.1539
Alanine (g)	0.0278
Glutamic acid (g)	0.0940
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	119.3290
Vitamin E, added (mg)	0.0000
Retinol (g)	1.5000
Leucine (g)	0.0398
Folate, DFE (g)	17.8319
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)	4.9925
Tryptophan (g)	0.0041
Threonine (g)	0.0160
Fatty acids, total polyunsaturated 18:1 c (g)	0.1720
Manganese, Mn (mg)	0.3885
Protein (g)	3.2522
Cryptoxanthin, beta (g)	225.4149
Fatty acids, total saturated 18:1 undifferentiated (g)	8.9285
Betaine (mg)	0.1970
Phosphorus, P (mg)	73.0418
Tocopherol, gamma (mg)	0.4038

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. Heat oven to 450°F Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray. | 2. In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder and minced cilantro. | 3. Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently. | 4. Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula. | 5. Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters. | 6. Serve immediately, with additional salsa and sour cream if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1	cup	cooked shredded	-	-	-	-
salsa	1/2	cup		37.7	8.632	1.976	0.221
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
flour tortilla	8			-	-	-	-
jalapeno jack cheese	1 1/2	cups	shredded	-	-	-	-
cilantro	8	sprigs	minced	4.0889	0.6524	0.3787	0.0924
salsa				37.7	8.632	1.976	0.221
cream			sour	-	-	-	-

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

Cooking in progress....

Southwest Chicken Quesadillas