Recipe is enough for quesadilla topping and 2 nights of eating with tortilla chips
Dice up equal quantities of tomatoes and onions. Dice cilantro. Slice jalapeno in half and remove seeds with a spoon; dice finely. Mix these 4 ingredients together.
Slice lime in half and squeeze juice from 1/2 into bowl with veggies. Sprinkle with salt and combine all ingredients together. Taste; add salt or jalapeno as needed.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 3 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.9mg | 0 % | |
Potassium 359.2mg | 9 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6.9g | ||
Protein 1.6g | 2 % | |
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: 39
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