Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn Chip | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | 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 to 3 tbsp butter
- 2 large onions, chopped fine
- 2 garlic cloves, minced
- 3 tbsp minced green chili peppers
- 1 tbsp Worcestershire
- 1 cup grated jack cheese
- 2½ cups canned tomatoes, drained and chopped
- 1 tbsp cornstarch, dissolved in water
- corn chips
Directions
Melt butter in pan.
Sauté onions, garlic and pepper about 4 minutes.
Add Worcestershire.
Melt cheese in top of double boiler over simmering water.
Stir in tomatoes and cooked onion mixture.
When this begins to bubble, stir in cornstarch mixture.
Stir until sauce thickens.
Pour into top of chafing dish and keep hot while serving with corn chips as dippers.
Category:Cathy's Recipes
Category:Dip Recipes
Category:Tomato Recipes
Category:Fresh chile pepper Recipes
Category:Jack cheese Recipes