Roast and peel the poblanos. Cut them in 1/2" pieces. Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces. Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve. Patricia Wreidt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (526g)|
|Recipe Makes: 2|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 108.5mg||4 %|
|Potassium 2172.5mg||57 %|
|Total Carbohydrate 77.1g||23 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 68.3g|
|Protein 9.6g||14 %|
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: 338
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!