Know what’s on your plate
Meat and cheese quesadilla
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 341 kcal —
- Protein 17 g 34%
- Carbohydrate 20 g 7%
- Fat 20 g 26%
- Saturated fat 9.4 g 47%
- Fibre 1.3 g 5%
- Sodium 688 mg 30%
- Cholesterol 51.7 mg 17%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 90.2 µg 10%
- Vitamin C 3.4 mg 4%
- Vitamin D 0.08 µg 0%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 0.28 mg 21%
- Niacin (B3) 2.6 mg 16%
- Pantothenic acid (B5) 0.57 mg 11%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 37.6 µg 9%
- Vitamin B12 0.56 µg 23%
Minerals
- Calcium 240 mg 18%
- Iron 2.1 mg 12%
- Magnesium 24.1 mg 6%
- Phosphorus 248 mg 20%
- Potassium 174 mg 4%
- Zinc 2.6 mg 24%
- Copper 0.14 mg 15%
- Manganese 0.18 mg 8%
- Selenium 18.1 µg 33%
Similar foods
Questions about Meat and cheese quesadilla
How do you cook a meat and cheese quesadilla so it turns crisp without burning?
Use a dry frying pan over medium heat and cook the filled tortilla for about 2–3 minutes per side, pressing it lightly with a spatula. The meat should already be cooked; the quesadilla is ready when the tortilla is golden and the cheese has melted.
How do you stop a meat and cheese quesadilla from going soggy?
Drain cooked meat and any wet ingredients well, and use salsa or other sauces for dipping rather than putting them inside. Add only a thin layer of filling so the tortilla heats through and crisps evenly.
Which cheese melts best in a meat and cheese quesadilla?
A good melting cheese, such as Monterey Jack, mozzarella or mild Cheddar, gives you a cohesive filling. Grate it yourself if you can: it melts more evenly than thick slices.
What can you serve with a meat and cheese quesadilla?
Serve it with salsa, guacamole or sour cream, plus a crisp salad or beans. Cut it into wedges while hot so the melted filling is easier to eat.
How should you store leftover meat and cheese quesadilla?
Cool leftovers promptly, refrigerate them in a covered container and eat within two days. Reheat in a dry frying pan over medium-low heat until hot throughout; this helps restore the crisp tortilla.
Can you freeze a meat and cheese quesadilla?
Yes. Freeze it once cool, with baking paper between wedges to stop them sticking, and use within about two months for best quality. Reheat from frozen in a covered pan over low heat, then uncover and crisp both sides.
How does a meat and cheese quesadilla compare with a cheese quesadilla?
Per 100 g, a meat and cheese quesadilla has 17 g of protein, compared with 15.9 g in a cheese quesadilla. The cheese quesadilla has more calcium: 430 mg per 100 g, versus 240 mg.
Source: Canadian Nutrient File 6780 · per 100 g · carbohydrate per EU label, fibre excluded
