Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Tamale | not in our table | 0 |
| Bean | 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
- 6 green bell peppers
- 1 (15 ounce) can tamales
- 1 (15 ounce) can chili with beans
- 4 ounces Cheddar cheese, divided
- 1/4 cup chopped onion
- 1/4 cup catsup
- 1 1/2 cups tortilla chips, crushed
Directions
Cut green bell peppers in half lengthwise and remove seeds. Cut tamales into 1/4 inch slices. Combine tamales, chili, 1/2 cup cheese, onion and catsup. Fill the pepper halves. Place in an electric skillet and pour 1/4 inch hot water into the skillet. Cover and simmer for 25 minutes.
Sprinkle remaining cheese over the peppers. Top with tortilla chips. Simmer, uncovered, 2 minutes, until cheese melts.
Makes 6 servings
Category:Southwestern Recipes
Category:Southwestern Vegetarian