Quesadillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,005 cal. | (48 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 18.2 mg | (152 %) | ||
| Vitamin K | 79.5 μg | (133 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,399 mg | (35 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 13 g |
Ingredients
- for the tortillas
- 150 grams Cornmeal
- 150 grams Pastry flour
- 1 pinch salt
- 4 Tbsps sunflower oil
- 100 milliliters water
- for the filling
- 500 grams Beefsteak tomato
- 2 fresh, sharp chili peppers
- ½ bunch scallions
- 2 Tbsps vegetable oil
- 1 garlic clove
- salt
- freshly ground peppers
- for the guacamole
- 1 small onion
- 3 fresh, sharp chili peppers
- 3 ripe Avocados
- 2 Limes
- 1 bunch fresh cilantro
- salt
- black, freshly ground peppers
- for serving
- 200 grams Mayonnaise (from a jar)
Preparation steps
For the guacamole, peel and finely chop the onion. Rinse the chiles, halve lengthwise, remove the seeds and dice. Peel the avocados, halve lengthwise, remove the core and remove the flesh from the shell. Halve and squeeze the lime. Rinse, shake dry, and finely chop the cilantro. In a blender, puree the avocados, lime juice and cilantro. Mix the avocado puree with the onion and chile peppers. Season with salt and pepper.
For the tortillas, mix the cornmeal flour, salt, oil and water. Knead to a smooth dough. Cover and set aside for 20 minutes.
On a floured surface, knead the dough. Divide into 8 pieces and roll out thinly with a rolling pin (forming a 25 cm circle). In a dry frying pan, cook the tortillas on each side for about 1 minute, until dark brown spots appear. Once the dough inflates, press back down with a spatula. Keep warm.
For the filling, blanch, peel and chop the tomatoes. Rinse, halve, remove the seeds and chop the chiles. Rinse and cut the scallions into rings. In a pan, heat the oil and saute the scallions, tomatoes and chile pieces. Peel and squeeze the garlic through a press. Add to the pan and cover. Simmer on low heat for about 15 minutes. Season with salt and pepper.
Divide the filling between 4 of the tortillas. Cover with the remaining tortillas. Cut into triangles and serve with the guacamole and mayonnaise.
