Barefeet in the Kitchen · by Mary Younkin
Vegetable Quesadilla
NUTRITION · PER SERVING15M COOK
CAL 28%·PRO 45%
CARBS 40G28% OF CAL
5G FIBER0G ADDED7G INTRINSIC28G OTHER7G TOTAL SUGAR
FAT 36G57% OF CAL
15G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick quesadilla with sweet onions, zucchini, corn, chicken, and melting Monterey Jack cheese. Satisfying and ready in 15 minutes.
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View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 teaspoon light flavored olive oil
- ½ small yellow onion (diced small, about ¼-cup)
- ¼ cup corn kernels (fresh, frozen, or canned)
- 1 small zucchini (quartered lengthwise and sliced thin, about ½ cup)
- ½ cup cooked chicken (chopped small, approximately ½ cup, OPTIONAL)
- 2 teaspoons butter
- 2 8-10" flour tortillas
- ½-⅔ cup freshly shredded Monterey jack or pepper jack cheese
At a glance
PER SERVING · TIME 15M
CAL 28%·PRO 45%
CARBS 40G28% OF CAL
5G FIBER0G ADDED7G INTRINSIC28G OTHER7G TOTAL SUGAR
FAT 36G57% OF CAL
15G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 823mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 405mg
- Calcium
- 573mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.