Wash and cook peas. Combine with jalapeno peppers, onion and garlic in blender container. Blend until smooth. Set aside. Combine butter and cheese in top of double boiler. Cook and stir over low heat until melted. Add chilies, jalapeno liquid and pea mixture. Heat thoroughly and serve over corn chips. Tastes even better when reheated. Recipe by: Tastes and Tales from Texas, 1984, p. 3 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
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|Serving Size: 1 Serving (749g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1702 (58%)|
|Amt Per Serving||% DV|
|Total Fat 189.1g||252 %|
|Saturated Fat 117.9g||590 %|
|Monounsaturated Fat 48.1g|
|Polyunsanturated Fat 9g|
|Cholesterol 488mg||150 %|
|Sodium 1371.3mg||47 %|
|Potassium 4444.8mg||117 %|
|Total Carbohydrate 237.7g||70 %|
|Dietary Fiber 41.8g||167 %|
|Sugars, other 195.8g|
|Protein 94.5g||135 %|
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Calories per serving: 2954
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