avec salsa de tomates et de poivrons
Ingrédients : Porc haché • Tomates Roma • Tortillas de farine (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) (blé, sulfites) • Poivron • Monterey Jack (lait pasteurisé, substances laitières modifiées, crème, sel, enzymes microbiennes, culture bactérienne, chlorure de calcium, cellulose, natamycine) (lait) • Oignon jaune • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Limes • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Coriandre • Ail.
Allergens
Tags
Poulet maigre haché
250 g
Poivron
1 unit(s)
Tomato
2 unit(s)
Lime
0.5 unit(s)
Tortillas de farine
6 unit(s)
Assaisonnement mexicain
16 g
Oignon jaune
0.5 unit(s)
Monterey Jack, râpé
1 cup
Crème sure
43 mL
Base de sauce tomate
2 tbsp
Gousses d'ail
1 unit(s)
Coriandre
7 g
Sel
0.125 tsp
Sucre
0.5 tsp
Huile
1.5 tbsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- To a medium bowl, add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- To a small bowl, add sour cream, lime zest and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Break up chicken into smaller pieces.
- Add remaining onions and remaining peppers. Cook for 4-5 min, stirring occasionally, until no pink remains in chicken.**
- Carefully drain and discard excess fat.
- Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp (4 tbsp) water.
- Cook for 1-2 min, stirring often, until chicken and veggies are coated.
- Remove the pan from heat, then transfer chicken mixture to a large bowl.
- Add cheese. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Arrange tortillas on a clean surface.
- Spread chicken filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 3 quesadillas to the dry pan. Cook for 1-2 min per side, until golden.
- Transfer quesadillas to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Cut quesadillas into wedges, then divide between plates.
- Serve tomato-bell pepper salsa and lime crema alongside.
- Sprinkle quesadillas with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
860
kcal
Calories
46
g
Fat
19
g
Saturated Fat
68
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
47
g
Protein
165
mg
Cholesterol
1640
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
650
mg
Calcium
6
mg
Iron
avec salsa de tomates et de poivrons
avec salsa de tomates et de poivrons
