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Kevin G
Quesadillas with salsa
Mexican quesadillas of maistortilla with grated cheese with bean puree with a salsa of tomato, onion, lime and coriander.
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Ingredients
Directions
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Cut the vine tomatoes into quarters and remove the seeds. Cut the flesh into cubes.
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Cut the red onion as finely as possible and add.
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Clean the lime, grate the green skin and squeeze the fruit. Add the lime zest and juice to the tomato and onion.
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Cut the coriander coarsely and mix with the jalapeño and the oil through it. If necessary, season with salt.
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Heat a frying pan with non-stick coating and heat the black beans (including moisture) for 5 minutes on low heat.
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Stir the water through the spread and turn off the heat. Mix the chipotle, the vega minced meat and the corn through it.
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Divide the bean paste over half of the tortillas and distribute the grated cheese. Cover with the rest of the tortillas.
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Heat a frying pan without oil or butter over medium heat and fry 1 quesadilla in 4 min. Until golden brown and melted. Turn halfway.
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Bake the rest of the quesadillas in this way. You can also use 2 frying pans at the same time.
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Cut the quesadillas into eight equal pieces and place on a plate. Serve with the tomato salsa.
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Nutrition
770Calories
Sodium0% DV1.480mg
Fat60% DV39g
Protein64% DV32g
Carbs21% DV64g
Fiber60% DV15g
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