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Suggest a better descriptionPreheat oven to 350. Butter a 9-inch square baking pan. Prepare Topping & set aside. In buttered baking pan, layer chili & tortilla chips, ending with layer of chili. Cover evenly with Topping. Bake, uncovered, 45 minutes or until a wooden toothpick inserted in center of Topping comes out clean. Makes about 6 servings. TOPPING: In a saucepan, scald 1/2 cup milk with butter. Cool. In another saucepan, beat egg yolks until blended; beat in remaining 1/2 cup milk, flour & salt. Cook over low heat, stirring, until thickened. Remove from heat. Slowly add cooled scalded milk, whisking well; gently stir in cheese, ground chile & corn. Beat egg whites until they hold stiff peaks; fold in. From the
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 687 | ||
Calories from Fat: 444 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.3g | 66 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 606.1mg | 186 % | |
Sodium 452.8mg | 16 % | |
Potassium 551.4mg | 15 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 34.7g | ||
Protein 25.3g | 36 % | |
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: 687
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