Mushroom and Poblano Quesadillas with Oregano and Queso Fresco
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Mushrooms are steamed in a little water then browned with poblano and onion, mixed with mozzarella, queso fresco and coriander, and folded into tortillas cooked until crisp.
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Method
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EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 204 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.7 g per serving
3.4 % of the 50 g daily maximum · 6.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large non-stick frying pan (at least 26 cm)
- wooden spoon
- box grater
- large bowl
- wide fish slice (spatula)
- wire rack set on a baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 464 kcal |
| Protein | 19.3 g |
| Carbohydrate | 39.4 g |
| of which sugars | 6.5 g |
| of which free sugars | 1.7 g |
| Fat | 26.8 g |
| of which saturates | 8.7 g |
| Fibre | 3.9 g |
| Salt | 2.35 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
