A spicy, crunchy and tasty twist on a mexican staple
Basic Beans'n'Rice
1. Cook rice as per pack instructions except use chicken stock instead of water
2. Saute onions in oil over medium-high heat
3. Stir in cumin and beans, heat for approx 5 min
4. Stir through rice and set aside
Chicken
1. Mix chicken ingredients together and place in fridge to marinate for 30 min
2. Heat the oil in fry pan over medium-high heat
3. Add chicken and cook through stirring regularly (approx 6 min), set aside
Quesadillas
1. Heat a nonstick skillet over medium heat
2. Put tortilla bread in skillet and scoop about 1/3 cup of chicken and 1/3 cup of rice/ bean mix filling into one half
3. Top with a tablespoon of cheese
4. Fold the tortilla in half and press flat
5. Cook about 3 minutes on each site until tortilla starts to brown and crisps up
6. Once cooked, open up and add 1/4 cup salad, then close again
Serve with a glass of milk to cool your mouth!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (850g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1038 | ||
Calories from Fat: 407 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.2g | 60 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 14.8g | ||
Cholesterol 115.6mg | 36 % | |
Sodium 880.9mg | 30 % | |
Potassium 1125.6mg | 30 % | |
Total Carbohydrate 111.3g | 33 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 99.3g | ||
Protein 48.1g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1038
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