Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1016
Calories
39g
Protein
34g
Fat
133g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Tortilla | 1 medium flour (45g) | 140 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- =
- 6 Mission? Fajita Size Flour Tortillas
- 3 Tbsp. Butter
- 2 oz. chopped Prosciutto thinly sliced
- 2 clove small Garlic minced
- 2 cups Ricotta Cheese
- 1/2 cup Parmesan Cheese grated
- 1/4 cup fresh Basil chopped
- 1/4 cup fresh Parsley chopped
- 15 oz. (about 2 cups). Marinara Sauce
- =
Directions
1
Preheat oven to 350 degrees F. Melt butter in a large skillet over medium heat. Add proscuitto and garlic and cook until tender, about 4 minutes. Remove from heat and stir in ricotta, parmesan, basil and parsley; season to taste.
2
Place warmed tortillas on a work surface and spoon 1/2 cup of filling down the center of each. Place seamside down on an 8x8 inch greased baking dish. Spoon on marinara sauce and sprinkle with mozzarella cheese.
3
Bake until heated through, about 20 minutes.
Recipe sourced from
fandom