Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 medium cloves garlic unpeeled
- 1 tablespoon olive oil
- 1 medium red onion thinly sliced
- 1 can diced green chilies drained
- 4 large flour tortillas
- 8 ounces asiago cheese, thinly sliced
Directions
Heat medium heavy skillet over low heat then add garlic cloves and cook until garlic skin is dark brown approximately 15 to 20 minutes.
Remove from heat and cool then peel and slice garlic.
Heat oil in same skillet over medium heat.
Sauté onions until slightly limp then add garlic and chilies.
Remove from skillet and wipe out skillet with paper towel.
Place one tortilla in skillet.
Arrange one fourth of the cheese on half of the tortilla then top with one fourth of the onion mixture.
Fold remaining half of tortilla over filling.
Cook on each side until light brown.
Remove from skillet and repeat with remaining ingredients.
Cut each quesadilla into thirds.
Serve immediately.
Category:Cathy's Recipes
Category:Quesadilla Recipes
Category:Vegetarian Recipes
Category:Red onion Recipes
Category:Chile pepper Recipes
Category:Asiago Recipes