Cheesy Mexican Quesadillas

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Cheesy Mexican Quesadillas
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 28 min.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein31.67 g(32 %)
Fat30.75 g(27 %)
Carbohydrates23.74 g(16 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A196.55 mg(24,569 %)
Vitamin D0.29 μg(1 %)
Vitamin E1.63 mg(14 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.6 mg(138 %)
Vitamin B₆0.61 mg(44 %)
Folate93.34 μg(31 %)
Pantothenic acid1.54 mg(26 %)
Biotin5.21 μg(12 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C47.87 mg(50 %)
Potassium606.41 mg(15 %)
Calcium360.29 mg(36 %)
Magnesium56.89 mg(19 %)
Iron2.73 mg(18 %)
Iodine18.83 μg(9 %)
Zinc2.34 mg(29 %)
Saturated fatty acids14.44 g
Cholesterol103.58 mg
Author of this recipe:

Ingredients

for
6
For Chicken Quesadillas
2 ½ cups
Cooked chicken (shredded)
0.333 cup
sliced scallions
¾ teaspoon
ground Cumin
salt (to taste)
6
Flour tortillas (8-inches)
4 tablespoons
butter (melted)
2 cups
shredded monterey jack
For Guacamole
2
ripe Avocados (peeled and chopped)
1
medium Red onion (finely chopped)
2
green Chile peppers (seeds removed; finely chopped)
2 tablespoons
½ teaspoon
½ teaspoon
1
medium, ripe tomato (finely chopped)
How healthy are the main ingredients?
Avocado

Preparation steps

1.
For Chicken Quesadillas:
2.
Preheat oven to 375º F. Lightly grease a baking sheet.
3.
In a large skillet, set over medium heat, combine chicken, scallions, cumin, and salt. Cook uncovered, stirring occasionally, for 5 to 8 minutes, or until heated through.
4.
Brush one side of each tortillas with melted butter; place buttered side down on prepared baking sheet. Spoon 1/3 cup of the chicken mixture over half of each tortillas. Sprinkle with 1/3 cup shredded cheese. Fold unfilled side of the tortillas over cheese. Bake for about 10 minutes or until golden brown and crisp.
5.
Cut into three wedges and serve with a dollop of guacamole.
6.
For Guacamole:
7.
In a medium non-reactive bowl, combine avocados, onion, chili peppers, lemon juice, salt and pepper until creamy. Gently stir in the tomato.
8.
Cover with plastic wrap making sure the plastic touches the guacamole to prevent the air from discoloring the dip. Chill for at least 1 hour prior to serving. Serve with quesadillas.