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Suggest a better description1. In a large saucepan over medium heat, saute onion and garlic in oil until softened and translucent (4 to 5 minutes). Add chiles, stock, beef, corn, tomatoes, cumin, salt, black pepper, and hot-pepper flakes. Reduce heat to low and simmer, uncovered, for 45 minutes. 2. While chilaquiles simmer, heat oven to 350 degrees F. Toast tortilla strips on a baking sheet in the oven until dried out and lightly browned (12 to 15 minutes); reserve. 3. Serve chilaquiles in a shallow soup bowl, topped with toasted tortilla strips, sour cream, green onions, and cilantro sprigs. Serve Marinated Onions (if used), on the side. Recipe By : the California Culinary Academy From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1263g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 229 | ||
Calories from Fat: 47 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2232mg | 77 % | |
Potassium 2305.7mg | 61 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 23.3g | ||
Protein 24.3g | 35 % | |
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: 229
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