Spiced Chicken, Cheddar and Jack Quesadillas with Pickled Jalapeños
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Spiced chicken breasts are pan-cooked to 74 °C and shredded, mixed with two cheeses, jalapeños and spring onions, then folded into tortillas and cooked until crisp.
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Method
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Why this label?
39.1 g protein for 609 kcal = 6.4 g per 100 kcal, so protein gives about 26% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.9 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 156 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)
- instant-read thermometer
- two forks
- box grater
- large bowl
- wide fish slice (spatula)
- wire rack set on a baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 609 kcal |
| Protein | 39.1 g |
| Carbohydrate | 32.7 g |
| of which sugars | 2.9 g |
| of which free sugars | 1.7 g |
| Fat | 35.6 g |
| of which saturates | 12.7 g |
| Fibre | 2.1 g |
| Salt | 2.3 g |
Protein per 100 kcal
6.4 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
