Tortilla Rolls with Chile Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
562
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 35.4 mg | (295 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 116 mg | (3 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- For the tortillas
- 200 grams turkey breasts
- salt
- freshly ground peppers
- 2 pickled Jalapeño (hot)
- 2 Tortillas
- 5 Tbsps grated Cheese
- For the chile sauce
- 1 red chili pepper
- ½ red Bell pepper
- 1 Tbsp finely chopped cilantro
- 200 grams Ketchup
- salt (and black pepper)
- cayenne pepper (to taste)
- 1 l vegetable oil
- 16 Toothpicks
Preparation steps
1.
Cut the turkey into 16 thin strips. Season with salt and pepper. Cut the jalapenos into rings.
2.
Cut each tortilla into 8 equal segments. Place a turkey strip and one or two jalapenos on each triangle. Sprinkle with cheese, roll up and secure with a toothpick.
3.
For the chile sauce, rinse the chile and bell pepper and remove the seeds then chop both finely.
4.
Stir the cilantro with the ketchup and chopped peppers and season with salt, pepper and cayenne pepper. Pour the sauce into four small bowls.
5.
Heat the oil in a deep fryer or in a pot to approximately 160°C (approximately 325°F). Fry the tortilla rolls in portions until golden brown, 3-4 minutes. Drain on paper towels and serve immediately with the chile sauce.
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