| Ingredient |
Amount |
Calories |
| Coriander (Cilantro) Leaves |
15g |
3kcal |
| Onions |
25g |
10kcal |
| Black Beans,boiled without salt |
200g |
264kcal |
| Cheese cheddar |
200g |
804kcal |
| Sauce, salsa, ready-to-serve |
120g |
35kcal |
| Chicken, broilers or fryers, meat and skin, cooked, roasted |
150g |
359kcal |
| Beef, broiled, cooked, frozen, patties, ground |
150g |
443kcal |
Recipe Instructions:
Ingredients:
4 large flour tortillas
2 cups shredded cheese (cheddar, mozzarella, or a mix; approximately 200g)
1 cup cooked chicken, shredded (optional; approximately 150g)
1 cup cooked shredded beef (optional; approximately 150g)
1 cup cooked beans (black beans or pinto beans; approximately 200g)
1/2 cup salsa (approximately 120g)
1/4 cup chopped green onions (approximately 25g)
1/4 cup chopped cilantro (approximately 15g)
Sour cream and guacamole for serving
Instructions:
Heat Skillet:
Heat a large skillet over medium heat.
Assemble Quesadilla:
Place one tortilla in the skillet.
Sprinkle with 1/2 cup shredded cheese (approximately 50g).
Add desired fillings: 1/4 cup shredded chicken (if using), 1/4 cup shredded beef (if using), and 1/4 cup cooked beans (approximately 50g).
Add a spoonful of salsa (approximately 30g), and sprinkle with 1 tablespoon chopped green onions (approximately 8g) and 1 tablespoon chopped cilantro (approximately 5g).
Top with another 1/2 cup shredded cheese (approximately 50g) and place a second tortilla on top.
Cook Quesadilla:
Cook until the bottom tortilla is golden brown, about 2-3 minutes.
Carefully flip the quesadilla and cook the other side until golden and the cheese is melted, about 2-3 minutes more.
Serve:
Remove from skillet and let cool slightly.
Cut into wedges.
Serve with sour cream and guacamole on the side.
