Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
262
Calories
11g
Protein
10g
Fat
29g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| 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
- =
- 6 very ripe, peeled avacados
- 3 fresh garlic cloves
- 1 tsp salt
- 2 chopped tomatoes
- 2 chopped jalapeno peppers
- 2 chopped habanero peppers
- 1 medium red onion - diced
- 4 tsp corona beer or to taste
- 1 tsp lime juice
- 1 tsp nacallo extract
- 1 Cup grated monterey jack cheese
- =
Directions
1
Mash avocados, combine all other ingredients, except for nacallo.
2
Extract and half of lime juice.
3
Chill for 2 hours.
4
Add remaining lime
5
Juice and nacallo extract before serving.
Recipe sourced from
fandom