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Hot Chile Cheese Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.4623
Energy (kCal)293.822
Carbohydrates (g)67.367
Total fats (g)1.8486
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For tortilla wedges, stack tortillas. | 2. Cut stack into 8 wedges to make 64 wedges total. | 3. Spread evenly in a single layer on 2 medium baking sheets. | 4. Bake in 375°F oven 10 to 15 minutes or till dry and crisp. | 5. Transfer to a rack to cool. | 6. For dip, in a medium saucepan cook onion and garlic in hot oil till tender but not brown. | 7. Stir in tomatoes, chili peppers, chili powder, and hot pepper sauce. | 8. Boil gently, uncovered, 10 minutes, stirring occasionally. | 9. Stir together cornstarch and 1 tablespoon cold water, stir into tomato mixture. | 10. Cook and stir till thickened and bubbly. | 11. Cook and stir 2 minutes more. | 12. Stir in cheese till melted. | 13. Serve warm with tortilla wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour tortilla 8 - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 smashed - - - -
    cooking oil 2 teaspoons - - - -
    tomato 3 peeled seeded chopped 125.58 27.846 6.5520000000000005 1.092
    green chili pepper 1 can chopped 89.955 21.2744 4.4978 0.4498
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    pepper sauce 1/4 teaspoon bottled - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    sharp cheddar cheese 1/2 cup shredded - - - -

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



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