Know what’s on your plate
Cheese quesadilla
Calories & nutrition facts
restaurant, mexican
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%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 368 | 16 g | 22 g | 23 g |
| 1 × serving serving size varied on diameter and count of quesadila | 205 g | 754 | 33 g | 46 g | 47 g |
| 1 × quesadilla 8-10 inch diameter | 194 g | 714 | 31 g | 44 g | 45 g |
| 1 × quesadilla 5-6 inch diameter | 279 g | 1027 | 44 g | 63 g | 64 g |
| 2 × serving serving size varied on diameter and count of quesadila | 410 g | 1509 | 65 g | 92 g | 95 g |
| ½ × serving serving size varied on diameter and count of quesadila | 102.5 g | 377 | 16 g | 23 g | 24 g |
| 3 × serving serving size varied on diameter and count of quesadila | 615 g | 2263 | 98 g | 138 g | 142 g |
| 4 × serving serving size varied on diameter and count of quesadila | 820 g | 3018 | 131 g | 184 g | 189 g |
Similar foods
- Meat and cheese quesadilla341 kcal / 100 g
- On The Border cheese quesadilla394 kcal / 100 g
- Cheese enchiladamexican, restaurant prepared273 kcal / 100 g
- Quesadillacheese only316 kcal / 100 g
- Chicken quesadilla294 kcal / 100 g
- Cheese tamalesrestaurant, mexican216 kcal / 100 g
- Beef quesadillac/295 kcal / 100 g
Questions about Cheese quesadilla
How do you reheat a cheese quesadilla without making it soggy?
Warm it in a dry frying pan over medium-low heat for a few minutes on each side, turning once the tortilla is crisp and the cheese has melted. A microwave softens the tortilla, so use it only briefly before finishing the quesadilla in the pan.
How should you store leftover cheese quesadilla?
Refrigerate it in a covered container within two hours of serving and eat it within three to four days. Reheat until steaming hot; for a crisp tortilla, use a frying pan or oven rather than the microwave alone.
What should you serve with a cheese quesadilla?
Salsa adds freshness and acidity, while guacamole or sour cream makes a creamy dip. For a fuller meal, serve it with black beans, rice or a crunchy salad.
How is a cheese quesadilla different from a cheese enchilada?
A quesadilla is a tortilla folded or layered around cheese and toasted until crisp; an enchilada is usually a rolled tortilla covered with sauce and baked. Per 100 g, a cheese enchilada has 273 kcal, compared with 368 kcal in a cheese quesadilla.
How much does a restaurant cheese quesadilla typically weigh?
A typical serving is about 205 g, though the weight changes with the tortilla’s size and how many pieces are served. That portion provides 754 kcal.
Why can a cheese quesadilla be chewy rather than crisp?
Too much filling or a pan that is too hot can leave the tortilla limp while the cheese browns before it melts through. Use a moderate heat and a thin, even layer of cheese, then let the cooked quesadilla rest briefly before cutting.
Source: USDA FoodData Central 169035 · per 100 g · carbohydrate per EU label, fibre excluded
