Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney 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
- 2 tablespoons corn oil
- 1 clove garlic crushed
- 1 onion finely chopped
- 1 fresh green chili seeded and, finely chopped
- 1 teaspoon hot chili powder
- 15 ounce Can red kidney beans
- 1 cup shredded cheddar cheese
- salt to Taste
- thin slivers fresh red and green chilies
Directions
Heat oil in skillet.
Add garlic, onion, green chili and chili powder and cook gently for 4 minutes.
Drain kidney beans, reserving juice. Reserve 3 tablespoons of beans; Process remainder in a blender or food processor to a purée.
Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; Mix well.
Stir in reserved beans and cheese.
Cook gently about 2 minutes, stirring, until cheese melts.
Add salt and mix well. If mixture becomes too thick, add a little more of the reserved bean liquid.
Spoon into a serving dish and garnish with chilies and parsley sprigs, if desired.
Serve warm with tortilla chips.
Category:Dip Recipes
Category:Kidney bean Recipes
Category:Cheddar Recipes