Roasted Chili and Portabello Quesadillas
35 mins (prep 15, cooking 20)
7 ingredients
2-4 servings
Got this recipe at the recent Hatch Chili Festival at Central Market. You can substitute canned chilis, drained or any kind of peppers you have available to your taste.

Categories:  mushroom , <-60-mins , for-1-or-2 , peppers , north-american , taste~mood , spicy , cheese , brunch , appetizer , eggs~dairy , time-to-make , lunch~snacks , easy , number-of-servings , vegetable ,
Share on Newzsocial



Serving Size (60.15 g)
Servings 2
Amount per Serving
Calories 299.89 Calories from Fat 137.88
% Daily Value *
Total Fat 15.32g 47.14%
Saturated Fat 3.61g 36.08%
Trans Fat 0.18g %
Cholesterol 1.77mg 1.18%
Sodium 531.17mg 44.26%
Total Carbohydrate 35.96g 23.98%
Dietary Fiber 1.3 g 10.41%
Sugars 0.53 g %
Protein 5.32g 21.29%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 44.36mg% Iron 2.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients: