print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Avocado with Toasted Tortillas

0
Average: 0 (0 votes)
(0 votes)
Avocado with Toasted Tortillas
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
642
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie642 kcal(31 %)
Protein35.88 g(37 %)
Fat39.28 g(34 %)
Carbohydrates39.35 g(26 %)
Sugar added0 g(0 %)
Roughage6.79 g(23 %)
Vitamin A140.19 mg(17,524 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.09 mg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.2 mg(160 %)
Vitamin B₆0.84 mg(60 %)
Folate93.67 μg(31 %)
Pantothenic acid2.58 mg(43 %)
Biotin3.41 μg(8 %)
Vitamin B₁₂0.76 μg(25 %)
Vitamin C65 mg(68 %)
Potassium944.25 mg(24 %)
Calcium411.01 mg(41 %)
Magnesium64.28 mg(21 %)
Iron2.16 mg(14 %)
Iodine2.21 μg(1 %)
Zinc2.63 mg(33 %)
Saturated fatty acids13.6 g
Cholesterol103.89 mg
Author of this recipe:

Ingredients

for
4
For the guacamole
2
Avocados (halved and pitted, flesh removed)
1
Lime (juiced)
4 tablespoons
1
small, green chile pepper (diced)
½ handful
cilantro (finely chopped)
For the quesadillas
2 teaspoons
2 tablespoons
2 cups
Chicken breasts (cut into strips)
1
Red onion (diced)
1 clove
garlic (diced)
1
pepper (diced)
2 cups
Mushrooms (sliced)
¼ cup
4
1 ⅛ cups
grated Cheese
Product recommendation
You can also top the tortillas in the pan. Place a lid on the pan to allow the cheese to melt and thus combine well with the other ingredients.

Preparation steps

1.
To make the guacamole, purée the avocado flesh with the lime juice and crème fraîche. Stir in the chilli and the chopped coriander and season with salt and ground black pepper. Transfer to small bowls, cover with cling film and chill in the fridge until ready to serve.
2.
Dry roast the pine nuts in a pan until golden brown, then remove and leave to cool.
3.
Season the meat with salt and ground black pepper and fry in 1 tbsp oil for around 4-5 minutes. Set aside and heat another tbsp oil in the pan. Fry the onion, garlic and pepper. Stir in the mushrooms and fry for around 2 minutes.
4.
Return the chicken to the pan along with the bean paste and the pine nuts and season with salt, cayenne pepper and a pinch of cumin.
5.
Heat the tortillas in a pan for around 30 seconds on each side. Spread a quarter of the filling on one side, sprinkle with cheese and fold over the tortilla. Arrange on plates and serve with the guacamole.