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Name: Budin Azteca
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 10 Tortillas; 100 g Chile pasilla; 150 g Queso crema; 1/4 l Crema; 1/4 l Aceite; Sal; 10 Tortillas; 100 g Chile Pasilla; 150 g Cream cheese; 1/4 l Thick milk cream; (I guess; 1/4 l Cooking oil; Salt

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INGREDIENTS

SPANISH
10 Tortillas
100 g Chile pasilla
150 g Queso crema
1/4 l Crema
1/4 l Aceite
Sal
ENGLISH
10 Tortillas
100 g Chile Pasilla
150 g Cream cheese
1/4 l Thick milk cream; (I guess
1/4 l Cooking oil
Salt

Servings

INSTRUCTIONS

Translated by: Gerardo Ametxazurra Se desvenan el chile y se tuesta. Se pone a remojar y luego se fr?e en un poco de aceite, cuidando que no se reseque mucho. Se unta una fuente refractaria y se disponen las tortillas, (Previamente fritas en el aceite de los chiles). Se les agrega el queso y la crema sazonada con sal y se recubren con los chiles. Se le a?ade una taza de agua, se cubre el recipiente y se mete al horno, a la temperatura de 250 C, hasta que quede bien cocido. Se sirve caliente. Devein and roast the chiles. Soak. Fry in a little oil, taking care of not overcooking. Place the tortillas (after frying in the chile oil) in an refractary platter. Add salted cheese and cream and cover with the chiles. Add a cup of water, cover the recipient and place in oven (250 degrees Centigrade -whatever that is Farenheit!) until done. Serve hot. Posted to CHILE-HEADS DIGEST by Judy Howle on Aug 12, 1998,

NOTES

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Budin Azteca

SPANISH
10 Tortillas
100 g Chile pasilla
150 g Queso crema
1/4 l Crema
1/4 l Aceite
 Sal
 ENGLISH
10 Tortillas
100 g Chile Pasilla
150 g Cream cheese
1/4 l Thick milk cream; (I guess
1/4 l Cooking oil
 Salt

Translated by: Gerardo Ametxazurra <ametxa@arrakis.es>    Se desvenan el chile y se tuesta.    Se pone a remojar y luego se fr?e en un poco de aceite, cuidando que no se  reseque mucho.    Se unta una fuente refractaria y se disponen las tortillas, (Previamente  fritas en el aceite de los chiles).    Se les agrega el queso y la crema sazonada con sal y se recubren con los  chiles.    Se le a?ade una taza de agua, se cubre el recipiente y se mete al horno, a  la temperatura de 250 C, hasta que quede bien cocido.    Se sirve caliente.    Devein and roast the chiles. Soak. Fry in a little oil, taking care of not  overcooking. Place the tortillas (after frying in the chile oil) in an  refractary platter. Add salted cheese and cream and cover with the chiles.  Add a cup of water, cover the recipient and place in oven (250 degrees  Centigrade -whatever that is Farenheit!) until done. Serve hot.    Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Aug 12,  1998,

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Nutrition

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Serving Size: 1 Serving (1004g)
Recipe Makes: 4 Servings

Calories: 2442
Calories from Fat: 861 (35%)

Amt Per Serving		% DV

	Total Fat 95.7g	128 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 46.6g
	Polyunsanturated Fat 28.9g
Cholesterol 41.2mg		13 %
Sodium 489.4mg		17 %
Potassium 1577.9mg		42 %
Total Carbohydrate 367.6g		108 %
	Dietary Fiber 51.7g	207 %
	Sugars, other 315.9g
Protein 49g		70 %
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.

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Calories per serving: 2442

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