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In a saucepan, heat 1/2 T of the oil. Add the onion, garlic, cumin, and a pinch of cayenne pepper and cook over moderate heat, stirring for 5 minutes. Add the beans and 1/3 cup of water; simmer for 5 minutes. Season with salt and pepper. Stir in 1/4 cup cilantro. Meanwhile, in a food processor, pulse the mango, scallion, lime juice and the remaining 1/4 cup of cilantro until finely chopped. Season the salsa with salt, pepper and cayenne. Heat 1/2 T of the canola oil in each of 2 large skillets. Top the tortillas with beans, chicken, feta and mozzarella and fold in half. Add 2 quesadillas to each skillet and cook over moderate heat, turning until golden and the cheese is melted, 5 minutes. Transfer to plates and serve with the mango salsa.
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Serving Size: 1 Serving (567g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1279 | ||
Calories from Fat: 418 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 95.7mg | 29 % | |
Sodium 2223.4mg | 77 % | |
Potassium 864.1mg | 23 % | |
Total Carbohydrate 160.9g | 47 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 150.4g | ||
Protein 52.5g | 75 % | |
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: 1279
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