Photo: Stephanie Studer
Asparagus Chipotle Quesadillas
7 ingredients
Serves 4; easily scaled up or down
openrecipes
Estimated Nutrition (whole recipe, rough)
1086
Calories
37g
Protein
37g
Fat
152g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
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
- 20 asparagus stalks, washed and trimmed by snapping off the bottoms where they snap off naturally
- Olive oil
- salt
- 1/2 cup mayonnaise
- 4 teaspoons finely chopped chipotle pepper with adobo sauce from the can – use a bit less if you or your guests are sensitive to spice
- 1 cup grated cheddar
- 4 8-inch flour tortillas or 8 smaller corn tortillas.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes