Try this Tex-Mex Mole Dip recipe, or contribute your own.
Suggest a better description1. In a medium saucepan, combine the chicken broth with the water and bring to a boil. Add the chicken breasts, cover, and reduce the heat to medium-low. Poach for 8 to 10 minutes, until the chicken is cooked through. Remove from the liquid and allow to cool slightly. Finely shred the chicken. 2. Preheat the oven to 400 F. Place the beans in the bowl of a food processor and process until smooth. L:ightly coat a large skillet with nonstick cooking spray. Add the onion and saute over medium heat until soft and lightly browned, 5 to 6 minutes. Add the chili powder, epazote, and cocoa powder and stir to combine. Add the tomato sauce and tomato paste and cook, stirring, for 2 to 3 minutes. Stir in the pureed beans. 3. Lightly coat a shallow ovenproof casserole or a 10 inch pie or cake plate with nonstick spray. Spoon the bean mixture into the pan, spreading evenly over the bottom. Layer the shredded chicken over the beans. 4. In a bowl, toss the tomatoes with the cilantro and jalapeno peppers. Spoon this mixture evenly over the chicken. Sprinkle the cheese all over. Place in the oven and bake for 20 minutes, until the cheese is melted and the dip is hot and bubbly. Serve at once. Makes 5 cups, about 40 servings. Copyright credit: 1996 by Clarkson N. Potter, Incup ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (3210g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1952 | ||
Calories from Fat: 400 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 921.2mg | 283 % | |
Sodium 9330.9mg | 322 % | |
Potassium 7842mg | 206 % | |
Total Carbohydrate 82.6g | 24 % | |
Dietary Fiber 22.9g | 92 % | |
Sugars, other 59.7g | ||
Protein 303.5g | 434 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1952
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