Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
711
Calories
16g
Protein
25g
Fat
105g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 12 large fresh jalapeno peppers
- 8 oz Better Than Cream Cheese
- Pinch salt
- Pinch pepper
- 1/4 cup flour
- 1 Tbs cornstarch
- Soymilk
- Oil for deep-frying
- Sweet Salsa
Directions
1
In a small bowl, mix flour and cornstarch.
2
Roast, peel, and seed peppers.
3
Mix BTCC with salt and pepper.
4
Stuff peppers with mixture.
5
Dip peppers first in flour mixture, then in soymilk, and
6
then in flour again, coating well.
7
Lower peppers carefully into oil heated over medium heat.
8
Cook until golden brown. Remove with slotted spoon. Drain
9
on paper towels
10
Category:Nigerian Recipes
11
Category:Nigerian Snacks
Recipe sourced from
fandom