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Tex-Mex Potatoes

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9466
Energy (kCal)185.6759
Carbohydrates (g)15.9306
Total fats (g)13.7775
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub potatoes and prick in several places with toothpick or sharp knife. Place on paper towel in microwave and cook at high power for 8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. Alternately you can bake potatoes in a 400 degrees F (200 degrees C) oven for about 1 hour or until tender | 2. Over medium high, heat oil in a medium skillet. Saute onions and bell peppersuntil softened. Stir in beans, Worcestershire sauce, and jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes. | 3. Split potatoes and top with bean mixture. Sprinkle with cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 4 - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 chopped 64.0 14.944 1.76 0.16
    green bell pepper 1 chopped - - - -
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    chili bean sauce 1 can undrained - - - -
    vegetarian worcestershire sauce 1 tablespoon - - - -
    jalapeno pepper 1/2 teaspoon minced 0.2719 0.0609 0.0085 0.0035
    monterey jack cheese 1 cup shredded - - - -

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



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