Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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 tomatoes, for slicing
- 2 green bell peppers
- 1 (8 ounces) package Monterey jack cheese
- 1 (8 ounces) package Cheddar cheese (optional)
- ½ of an onion
- 2 jalapeno peppers
- 1 Serrano pepper (optional)
- 1 bunch cilantro
- 2 lemons, juice of
Directions
For the Cheddar cheese, extra, medium, or mild sharpness doesn't matter, which ever the cook prefers.
The Serrano pepper is good to use if you want the recipe to be really spicy.
For the lemon juice you can use the kind you buy in the bottle or the real thing.
Finely chop all of the ingredients except the cilantro(a blender is NOT a good idea for this recipe).
Mix the ingredients together.
Then add the lemon juice to the mix.
Stir the ingredients so that they are evenly mixed.
Finally, chop up the cilantro and stir the pieces into the mix.
Store in the refrigerator.
Keeps for several days.
Category:Mexican Snacks
Category:Green Bell Pepper Recipes
Category:Tomato Recipes
Category:Serrano pepper Recipes
Category:Jalapeno pepper Recipes
Category:Jack cheese Recipes
Category:Cheddar Recipes