Although it has habanero peppers in it, there is no real heat to this. We cook with it as an ingredient, as well as put it on nachos, use as a dip, etc.
Sweat peppers, onion and garlic in olive oil and salt for about 5 minutes stirring constantly until onion is translucent and peppers are well wilted. Add cheese, tomatoes, green chilis, cayenne pepper and cumin. Turn heat to low and melt cheese slowly, stirring often.
As an alternate, you can use Velveeta cheese if Queso Blanco isn't available.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 12 | ||
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Calories: 21 | ||
Calories from Fat: 8 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.6mg | 2 % | |
Potassium 93.3mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.3g | ||
Protein 0.6g | 1 % | |
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: 21
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