Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mango | 1 cup diced (165g) | 99 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
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- 10 dried red New Mexico chiles (pulp only)
- 1/2 tsp. ground cumin
- 1/2 tsp. ground oregano
- 2 tbsp. corn oil
- 1/2 cup water
- 12 fresh corn tortillas
- 1 1/2 cups cheddar cheese (or goats cheese), shredded
- 1/2 cup onion, grated
- 2 mangos, firm, sliced
- 4 limes, sliced
- sea salt and fresh pepper to taste
- =
Directions
Rinse chiles under cool water to remove dust, then place in pot and pour near boiling water to cover chiles, making sure that they are submerged, bring to a boil and continue boiling covered for 5 minutes. Remove from heat and allow to cool while covered. Drain. Lay chiles on waxed paper, slice open, removing stems and seeds. Scrape the pulp from inside the chiles, discarding the tough outer skin. Blend chile pulp with cumin and oregano. Heat corn oil in sauce pan and add chile mixture, gradually stirring in water as needed. Simmer for 15 minutes. Fry tortillas slightly in hot oil and drain on paper towels. Dip tortillas in sauce. Fill with cheese and grated onions and roll. Place rolled tortillas in 1 1/2 quart shallow baking dish. Pour over remaining sauce and sprinkle with remaining cheese. Bake approximately 20 minutes in a 350' oven. Serve with fresh mango slices, drizzled with lime, salt and pepper to taste