Quesadillas

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Quesadillas
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Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
1005
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,005 cal.(48 %)
Protein12 g(12 %)
Fat77 g(66 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage13.9 g(46 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E18.2 mg(152 %)
Vitamin K79.5 μg(133 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.7 mg(50 %)
Folate104 μg(35 %)
Pantothenic acid1.3 mg(22 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C63 mg(66 %)
Potassium1,399 mg(35 %)
Calcium101 mg(10 %)
Magnesium97 mg(32 %)
Iron3.3 mg(22 %)
Iodine14 μg(7 %)
Zinc2.6 mg(33 %)
Saturated fatty acids24.5 g
Uric acid50 mg
Cholesterol119 mg
Complete sugar13 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Mayonnaisesaltgarlic clovesaltonionAvocado

Preparation steps

1.

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.

2.

For the tortillas, mix the cornmeal flour, salt, oil and water. Knead to a smooth dough. Cover and set aside for 20 minutes.

3.

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.

4.

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.

5.

Divide the filling between 4 of the tortillas. Cover with the remaining tortillas. Cut into triangles and serve with the guacamole and mayonnaise.

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