Try this Chile with Melted Cheese recipe, or contribute your own.
Suggest a better descriptionHeat the 3 cups oil in a frying pan, and fry chiles briefly until their skins begin to swell. Remove immediately. Place chiles in a plastic bag, and then peel and cut into thin strips. Heat butter and remaining 1/3 cup oil in a fryihng pan and saute onions. Add chile strips, and saute. Add cheese and cook over low heat until cheese begins to melt. Add milk, heavy cream and creme fraiche, and season with salt and pepper. Cook for 20 minutes or until a thick sauce is formed with the partially melted cheese. Add tomatoes immediately before serving. To serve: Spoon into individual clay bowls or onto salad plates. Serve with freshly made corn tortillas. Serves 8 The Best of Quintana by Patricia Quintana, Stewart Tabori Copyright 1995 NOTES : The chiles used Chichuahua are known as chilacas or as California or Anaheim chiles, and are different from chilacas used elsewhere in Mexico. They are roasted, placed in a plastic bag for a few minutes to ease the peeling proceedure, deveined, and sliced into thin strips. In the northern part of Mexico, asadero is one of the most popular dishes. Recipe by: Good Morning America
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Serving Size: 1 Serving (1188g) | ||
Recipe Makes: 1 servings | ||
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Calories: 6330 | ||
Calories from Fat: 6317 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 701.8g | 936 % | |
Saturated Fat 170.1g | 850 % | |
Monounsaturated Fat 364.6g | ||
Polyunsanturated Fat 144.6g | ||
Cholesterol 650.1mg | 200 % | |
Sodium 1157.6mg | 40 % | |
Potassium 751.4mg | 20 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.1g | ||
Protein 14.6g | 21 % | |
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: 6330
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