Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1075
Calories
34g
Protein
38g
Fat
153g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 teaspoons olive oil, divided
- 2 large fresh poblano chiles,* stemmed, seeded, cut into 2 x 1/4-inch strips
- 1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 1 cup frozen corn kernels, thawed
- 1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
- 1 1/2 cups half and half
- 2 tablespoons all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes