Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.
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Serving Size: 1 to 6 serving (114g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 447 | ||
Calories from Fat: 304 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 104mg | 32 % | |
Sodium 1057.9mg | 36 % | |
Potassium 215.1mg | 6 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 8.8g | ||
Protein 26.3g | 38 % | |
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: 447
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