Vegetarian Cheese Quesadillas
Vegetarian Cheese Quesadillas - Delicate fruit sweetness fused with savory cheese
Healthy, because
Even smarter
Nutritional values
Apricots convince with a high potassium content. This is a gentle way to get rid of excess water retention and keep the heart's rhythm in time. Plenty of calcium is provided by Cheddar. The spicy cheese thus supports healthy teeth and stable bones.
Vegetarian quesadillas can also be easily modified in a more classic way: Use the same amount of cherry tomatoes instead of apricots and replace chervil and parsley with cilantro.
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 400 mg | (40 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 shallots
- 5 Apricot
- 7 ozs Cherry tomatoes
- 1 green Bell pepper
- 2 Tbsps olive oil
- 1 tsp ground paprika
- 1 pinch salt
- 1 pinch cayenne pepper
- ½ tsp cinnamon
- 2 Tbsps Lime juice
- 8 Whole Grain Tortilla
- 5 ozs grated Cheddar cheese
- ½ bunch Chervil
- ½ bunch parsley
- 4 ozs lowfat Sour cream
Preparation steps
Peel and finely dice shallots. Clean and wash apricots and cherry tomatoes. Pit apricots and dice finely, quarter cherry tomatoes. Clean the bell bell pepper, remove the core, wash and dice finely.
For the salsa, heat oil in a frying pan. Sauté shallots in it over medium heat for 1 minute. Add the diced peppers, apricots and tomatoes and season with paprika powder, salt, cayenne pepper, cinnamon and lime juice. Cook over low heat for 7-10 minutes until slightly thick.
In another pan, cook 1 tortilla at a time over low heat on one side until golden brown, 2 minutes. Sprinkle with cheese and spread some salsa on top. Top with a 2nd tortilla and carefully flip. Bake until golden brown in 2-3 minutes, remove from pan and cut into pieces; bake a total of 4 quesadillas this way. Keep quesadillas warm in oven if needed.
Meanwhile, wash chervil and parsley, shake dry, pluck leaves and chop coarsely. Top vegetarian quesadillas with sour cream and serve sprinkled with herbs.
