Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
174
Calories
9g
Protein
10g
Fat
13g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
- 4 ounces green chiles
- 1/4 cup half-and-half
- 2 tablespoons finely chopped onion
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 serrano or jalapeno pepper, finely chopped (optional)
- 1 tablespoon finely chopped fresh cilantro (optional)
Directions
1
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.
2
Serve with fresh tostadas or hot flour tortillas.
3
Category:Southwestern Recipes
4
Category:Southwestern Snacks
Recipe sourced from
fandom