Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
362
Calories
15g
Protein
27g
Fat
8g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 tablespoon butter
- 1/2 lb jalapeno pepper cheese, shredded
- 1 egg (room temp.)
- 1 egg yolk
- 1/2 beer (I use the mircobrewery kind as it has more flavor)
- 1/2 teaspoon salt
- 1 dash cayenne
- 1/4 teaspoon dry mustard or 1 tablespoon of spicy prepared mustard
- 1/2 teaspoon Worcestershire sauce
Directions
1
Melt butter over low heat in heavy bottomed sauce pan.
2
Add cheese and cook until it melts.
3
In a bowl beat egg and yolk then add beer.
4
Slowly stir egg/beer into cheese mixture.
5
Cook until it thickens.
6
Stir in rest of the ingredients.
7
Serve at once over crisp crackers.
8
Or use as a fondue/hot dip with large pretzels/toast fingers/celery stalks etc.
9
Category:Bolivian Recipes
10
Category:Bolivian Snacks
Recipe sourced from
fandom