Know what’s on your plate
Cheese quesadilla
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 368 kcal —
- Protein 16 g 32%
- Carbohydrate 22 g 8%
- Fat 23 g 30%
- Saturated fat 12 g 58%
- Fibre 1.7 g 6%
- Sugars 2.2 g —
- Sodium 701 mg 30%
- Cholesterol 52 mg 17%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 155 µg 17%
- Vitamin E 0.61 mg 4%
- Thiamin (B1) 0.22 mg 19%
- Riboflavin (B2) 0.32 mg 25%
- Niacin (B3) 2 mg 12%
- Pantothenic acid (B5) 0.38 mg 8%
- Vitamin B6 0.08 mg 4%
- Folate (B9) 52 µg 13%
- Vitamin B12 0.99 µg 41%
Minerals
- Calcium 430 mg 33%
- Iron 1.5 mg 8%
- Magnesium 24 mg 6%
- Phosphorus 347 mg 28%
- Potassium 102 mg 2%
- Zinc 2.2 mg 20%
- Copper 0.07 mg 8%
- Manganese 0.28 mg 12%
- Selenium 23.3 µg 42%
Similar foods
- Meat and cheese quesadilla341 kcal / 100 g
- On The Border cheese quesadilla394 kcal / 100 g
- Quesadillacheese only316 kcal / 100 g
- Chicken quesadilla294 kcal / 100 g
- Beef quesadillac/295 kcal / 100 g
- Cheese tamale216 kcal / 100 g
- Cheese enchiladamexican, restaurant prepared273 kcal / 100 g
- Avocado quesadilla187 kcal / 100 g
Questions about Cheese quesadilla
How do you make a cheese quesadilla crispy without burning it?
Cook it in a dry frying pan over medium heat for about 2–3 minutes per side, pressing gently with a spatula. Keep the heat moderate so the tortilla browns while the cheese melts; a little oil can make the outside crispier but richer.
Which cheese melts best in a cheese quesadilla?
Use a good-melting cheese such as Monterey Jack, mozzarella or mild Cheddar, grated so it melts quickly and evenly. A mix of mozzarella and a sharper cheese gives you stretch and more flavour.
Do you use flour or corn tortillas for a cheese quesadilla?
Both work: flour tortillas fold easily and brown evenly in a frying pan, while corn tortillas give a firmer, more distinctive corn flavour. Warm corn tortillas briefly first so they are less likely to crack when folded.
What goes well with a cheese quesadilla?
Serve it with salsa, guacamole or sour cream, plus a fresh salad or beans. For a more substantial filling, add cooked mushrooms, peppers, sweetcorn or shredded chicken before folding.
How do you stop cheese spilling out of a quesadilla?
Spread a thin, even layer of grated cheese over one half of the tortilla, leaving a small border around the edge, then fold it over. Avoid overfilling, and wait briefly after cooking before cutting so the cheese can settle.
How should you store leftover cheese quesadillas?
Cool them promptly, then keep them in a covered container in the fridge and eat within two days. Reheat in a dry frying pan over medium-low heat until hot throughout; this helps the tortilla crisp up again.
Can you freeze cheese quesadillas?
Yes. Freeze cooked quesadillas in a single layer until firm, then pack them with baking paper between each one. Reheat from frozen in a frying pan over low heat, turning occasionally, until the centre is hot and the tortilla is crisp.
Source: Canadian Nutrient File 7444 · per 100 g · carbohydrate per EU label, fibre excluded
