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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the spaghetti according to the manufacturer's instructions. Set spaghetti aside. | 2. Mix the cayenne, basil, and the whole jalapeno pepper in a blender. | 3. Combine the Spaghetti sauce and Enchilada sauce over low heat on the stove. Add the cayenne/basil/jalapeno mixture the sauce. | 4. Combine mozzarella and cottage cheese, then add mixture to the sauce. | 5. Puree the chili beans in a blender and add to sauce. | 6. Separate the egg yolks from the egg whites. Beat the egg whites until just a little bit past stiff. Add the egg whites to the sauce. | 7. Prepare the tortillas by beating them with a meat hammer for 30 seconds and then soaking them in the sauce for 25 minutes. | 8. Remove the tortillas from the sauce. Place 10 spaghetti strands in each tortilla and fold each shut. Place them in 2 13x9 pans. | 9. Cover the tortillas with the remaining sauce and spaghetti. | 10. Place in oven at 475 for 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	16			-	-	-	-
cayenne	3	tablespoons		50.562	9.0042	1.9096	2.7459
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
spaghetti	1			8.7883	1.9589	0.1814	0.1616
spaghetti sauce	2	cups		-	-	-	-
enchilada sauce	2	cups		134.4	21.8176	2.7776	4.0768
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208
chili bean	1	can		395.3223	50.8162	23.4891	14.4312
cottage cheese	2	cups		411.6	14.196	46.70399999999999	18.06
mozzarella cheese	1	cup		-	-	-	-
egg	12			858.0	4.32	75.36	57.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.