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Suggest a better descriptionPrepare Fried Tortilla Chips; set aside Heat oil in a wide frying pan over medium-high heat. When oil is hot, add onion and cook, stirring, until soft about 10 minutes. Add tomatoes and cinnamon. Increase heat to high and cook, stirring, for 1 minute. Add chopped chiles and if desired, season to taste with salt. set aside Meanwhile, trim rind from cheese and cut into 1/4 inch thick slices. Arrange in an 8 to 10 inch heatproof baking dish at least 1 1/2 inches deep, overlapping slices to cover bottom. (At this point, you may cover and let stand for up to 4 hours at room temperature;cover and refrigerate tomato mixture separately.) Just before serving, spread tomato mixture in a 6-inch circle on top of cheese; sprinkle with shrimp. garnish with whole chili. Place dish on a grill 4 to 6 inches above a bed of medium-hot coals that have been pushed to one side of barbecue. As cheese melts, move dish to cooler part of barbecue. Offer chips to scoop up. Recipe by: Sunset Mexican Cookbook Posted to EAT-L Digest by kATHERINE L Smith
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 8 | ||
Calories from Fat: 4 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 13.6mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.1g | 0 % | |
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: 8
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