Try this Fideos Con Ancho Y Chipotle recipe, or contribute your own.
Suggest a better descriptionINSTRUCTIONS: While the ancho is soaking, heat the canola oil in a skillet. Add the crushed fideos and stir to coat with oil. Cook the fideos until deeply golden, almost tan, keeping them moving in the pan so they dont burn. Set aside. Combine the garlic, onion, cumin, salt, tomatoes, chipotle and softened ancho chile (stripped of stem and seeds) in a blender jar. Whirl to blend. Transfer the sauce to a large skillet, and simmer for about 5 minutes, just to take off the raw edge. Add the water or broth and stir to combine. Stir in the toasted fideos, making sure they are submerged in the liquid. Cover and simmer over low heat for about 20 minutes. Remove the fideos from the heat. Sprinkle with the Parmesan cheese, and garnish with avocado slices. Serves 6. PER SERVING: 240 calories, 8 g protein, 33 g carbohydrate, 9 g fat (2 g saturated), 3 mg cholesterol, 289 mg sodium, 3 g fiber. Posted to CHILE-HEADS DIGEST V4 #079 by Bob Batson
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Serving Size: 1 Serving (686g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 290 | ||
Calories from Fat: 197 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 22mg | 7 % | |
Sodium 405.8mg | 14 % | |
Potassium 253.9mg | 7 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 11.3g | ||
Protein 11.7g | 17 % | |
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: 290
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