Mix the piquins, lemon juice, and salt. Add the onion rings and toss until coated. Cover and marinate, at room temp, for 30 minutes. Drain. Combine the cheese, creamand chopped chile in a blender and puree until smooth. Heat the oil and slowly add the cheese mixture, stirring constantly. Simmer over low heat until the sauce thickens, about 5-10 minutes. To serve, pour the sauce over the hot potatoes and garnish with the drained onion rings and chile strips. The Fiery Cuisines 05/20 02:11 am Pam Coombes Fairfax, VA FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 2:24 AM TO: ALL FROM: PAM COOMBES (RNCM95A) SUBJECT: R-MM VEGGIES
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|Serving Size: 1 Serving (371g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 457 (85%)|
|Amt Per Serving||% DV|
|Total Fat 50.8g||68 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 163mg||50 %|
|Sodium 48.5mg||2 %|
|Potassium 410.8mg||11 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 24g|
|Protein 3.5g||5 %|
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Calories per serving: 535
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