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Arugula, Potato and Cheese Quesadillas
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 35 mins
Calories:
622
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 159.9 μg | (267 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Peel and slice the potatoes. Rinse the arugula and shake dry.
2.
Heat a little oil in a skillet and add a tortilla. Top the tortilla with a quarter of the potatoes and arugula and sprinkle a quarter of the cheese over the top. Season with salt and pepper, and place a second tortilla on it. Gently press down on the tortilla and saute until golden brown, 1-2 minutes. Carefully flip the tortilla over and saute until the cheese has melted and the quesadilla is golden brown. Repeat with the remaining ingredients. Quarter the quesadillas and serve.
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