Baked Stuffed Tortillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 609 mg | (15 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Tortillas
- 1 Chicken breast (about 250 grams)
- ½ can Kidney beans
- 1 sm can Corn
- 2 scallions
- 1 red paprika
- 2 Tomatoes
- 1 onion
- 2 Tbsps butter
- 3 Tbsps vegetable oil
- 1 tsp hot ground paprika
- 3 Tbsps Cognac
- 1 Tbsp Worcestershire sauce
- salt
- peppers
- 50 grams Shredded cheese
Preparation steps
Cut the chicken breast into cubes and marinate with Worcestershire sauce. Drain the kidney beans and the corn. Rinse, trim and cut the scallions into slices. Peel the onion and cut into small cubes. Blanch the tomatoes for a few seconds, drain, peel, quarter, cut out the core and cut the pulp into cubes.
Heat the oil in a pan and brown the chicken breast cubes in it all around. Add the butter, kidney beans, corn, scallions, onion and tomatoes, and fry while turning occasionally. Season with pepper and pour in the cognac. Let simmer for about 3-5 minutes.
Place the tortillas next to each other on the worktop and divide the filling equally over each tortilla. Roll up the tortilla and put with the seam side down on a baking sheet lined with parchment paper. Sprinkle with cheese and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until au gratin and golden.
