Steak Quesadilla
Nutritional values
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,203 mg | (30 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Tomatoes
- 1 red Bell pepper
- 1 ripe Avocado
- 1 Tbsp lemon juice
- 3 shallots
- 600 grams Beef fillet (ready to cook)
- 2 Tbsps vegetable oil
- salt
- peppers (freshly ground)
- 8 Tortillas
- 100 grams grated Cheese (such as cheddar)
- 4 Tbsps olive oil
Preparation steps
Blanch the tomatoes in boiling water. Peel, quarter, remove the core, and dice. Rinse, quarter, and remove the seeds from the peppers. Cut into strips.
Halve the avocado, remove the seed, and carefully remove the fruit from the shell. Thinly slice, and carefully mix with lemon juice. Peel the shallots and cut into rings.
Rinse, pat dry, and trim the beef. Cut into thin strips and sauté in a hot pan with 2 tablespoons of oil. Season with salt and pepper, and add the shallots. Sauté briefly and remove from the heat.
Place a tortilla in a hot, nonstic pan with a little oil. Top with one quarter of the avocado, tomatoes, peppers, shallots, and meat. Add the cheese, season with salt and pepper, and top with a 2nd tortilla. Press down lightly and cook 1-2 minutes until golden brown. Flip, and cook 1-2 minutes on the other side, until golden brown and the cheese has melted.
Repeat with the remaining ingredients until everything has been used. Slice into pieces, and serve.
