Photo: Markus Spiske
Crunchy Quesodilla Stack Recipe
8 ingredients
5
openrecipes
Refried beans, spicy tomatoes, cheese and avocado layered in tortilla and crunchy corn tostadas
Estimated Nutrition (whole recipe, rough)
1091
Calories
32g
Protein
37g
Fat
164g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Tostada Shell | 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
- 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, drained
- 1 cup shredded Cheddar cheese
- 1 small avocado, pitted, peeled, chopped
- 1/4 cup sliced green onions (1/4 cup = about 2 onions)
- 1/2 teaspoon garlic salt
- 1 can (16 oz each) Rosarita Traditional Refried Beans
- 10 flour tortillas (6 inch)
- 5 corn tostada shells (6-inch)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes