MMMMM----------------------OPTIONAL EXTRAS--------------------------- 2 Green chillies; chopped -finely 4 tb Soured cream 50 g Wensleydale cheese; crumbled -(2oz) Heat the oil to 400 F, 200 ?C and fry the tortillas until they start changing colour. Drain them and keep them warm. Bring the tomato sauce to the boil, drop the tortilla chips into it and bring to the boil again. Transfer the mixture to a warm serving dish and garnish it with the chopped onion and the chillies using. Add the soured cream and cheese before garnishing if you wish to turn it into a lunch or supper dish.
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|Serving Size: 1 Serving (631g)|
|Recipe Makes: 4|
|Calories from Fat: 393 (26%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 28.5g|
|Cholesterol 0mg||0 %|
|Sodium 260.3mg||9 %|
|Potassium 1111.5mg||29 %|
|Total Carbohydrate 259.7g||76 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 222.9g|
|Protein 33.1g||47 %|
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Calories per serving: 1508
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