Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
491
Calories
22g
Protein
18g
Fat
64g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 1 lb of small or medium red potatoes
- 2 medium tomatoes
- 1 cup of Milk
- a bunch of cilantro (also known as Chinese parsley)
- a bunch scallions
- white cheese
- table salt
- =
Directions
1
Peel the potatoes partially leaving some skin on.
2
Boil the potatoes until tender.
3
Chop onions cilantro and tomato into fine small pieces.
4
Shred about 1/2 cup of white cheese.
5
Stir fry the onions cilantro and tomato in a frying pan
6
Add the milk, cheese, and salt to taste.
7
Turn heat to low, and let it simmer until it thickens.
Recipe sourced from
fandom