Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
1209
Calories
39g
Protein
52g
Fat
150g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Blue Cheese | 1 oz (28g) | 100 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
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 Flour tortilla (10-inch)
- ¾ Cup Mozzarella cheese, shredded
- 1 Tbsp Blue cheese, crumbled
- 3 Roma tomato slices, 1/8-inch slices
- ¼ California Avocado, sliced (1/4 of 1 avocado)
- ¼ Cup Bacon, cooked crisp, chopped
- 1 tsp Red onion, diced
- 1 Tbsp Spinach, fresh, julienne
- Avocado Ranch Dressing - recipe follows
- =
Directions
1
Top flour tortilla in listed order spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado.
2
Brown quesadilla on medium grill on both sides. Fold in half, cut into thirds. Serve with 1/4 cup Avocado Ranch Dressing.
3
Avocado Ranch Dressing
4
Dice 2 (1 pound) California Avocados. Blend avocados, 1 quart Ranch dressing and 1 ounce (3/4 cup packed) freshly chopped parsley until smooth, stopping to scrape down sides. Yield: 5-1/4 Cups.
Recipe sourced from
fandom