Spicy Quesadillas with Salsa Verde
Spicy quesadillas with salsa verde - Healthy leftover cuisine for cheese fans! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The spicy quesadillas rev up the metabolism thanks to the capsaicin from the hot peppers and can even boost fat burning. Mint has a refreshing effect and perks up tired spirits; the herb can provide relief for digestive complaints.
Depending on what the leftover kitchen has to offer, the spicy quesadillas can also be made with a different cheese instead of cheddar. The mint can also be easily replaced with lemon balm or even more parsley.
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 180 mg | (5 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- ½ bunch parsley
- ½ bunch mint
- 1 garlic clove
- 1 green Pepperoncini
- ½ Lime (juice)
- 2 Tbsps olive oil
- salt
- 1 small Red onion
- 3 ozs Corn (canned or frozen)
- 4 Whole Grain Tortilla
- 3 ozs Cheddar cheese (shredded)
Kitchen utensils
Preparation steps
Wash parsley and mint, shake dry, pluck off leaves and chop finely. Peel and finely chop the garlic. Wash and clean the chili peppers, remove the seeds and also chop finely. Squeeze lime juice. Mix herbs, garlic, chili peppers, lime juice and 1 tablespoon olive oil, season with salt and set aside.
Peel onion, halve, and cut into fine rings. Drain any liquid off the corn. Spread out tortilla patties and spread cheddar cheese, onion rings, corn, and the salsa verde on each tortilla half. Fold tortillas in. Heat 1 tablespoon olive oil in a skillet and fry quesadillas, one at a time, over low heat for 3 minutes on each side. Remove, cut each in half, and serve.
