Try this Corn and Zucchini Quesadilla with Tomato Salsa, Avocodo Rel recipe, or contribute your own.
Suggest a better description[* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd Recipes sent to me from Bill, wight@odc.net
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 4 | ||
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Calories: 309 | ||
Calories from Fat: 178 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 54.8mg | 17 % | |
Sodium 500.1mg | 17 % | |
Potassium 144.7mg | 4 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 15.8g | ||
Protein 16.5g | 24 % | |
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: 309
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