Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 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
- 1 medium size diced onion
- 1 cup of grated fresh tomato
- 2 large spoons of Aji Amarillo
- 2 cups of grated cheese (cotila or ranchers low salt cheese)
- 1/2 cup of java beans or peas
Directions
If java beans are used, peel off the case of each bean, par-boil until tender, set aside.
Start with one medium diced yellow onion, one cup of grated tomatoes (discard the peel), java beans peeled and out of their case.
Cook the onions with 2 spoons of vegetable oil until translucent, add the tomato and the prepared aji Amarillo.
Add the java beans, let it simmer to achieve a thicker consistency. Add the cheese folding into the sauce add one cup of half and half until achieved consistency, add potatoes and serve.