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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring jalapenos and tomatoes to a boil. | 2. In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well. | 3. Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside. | 4. In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don’t fully cook them or else they will end up like mulch latter. | 5. Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce. | 6. Add cheese and stir well. If needed at salt to taste and bring to a boil. | 7. Serve hot and enjoy with warm tortillas! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	8		peeled chopped	-	-	-	-
jalapeno	6 -8			0.0	0.0	0.0	0.0
tomato	2			65.52	14.1596	3.2032	0.728
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		peeled	-	-	-	-
tomato sauce	1	can		-	-	-	-
chicken bouillon powder	2	tablespoons		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
queso fresco	12	ounces	chopped	1017.1798	10.1378	61.5411	81.0342
water	2 -3	cups		0.0	0.0	0.0	0.0
oil				-	-	-	-
salt				-	-	-	-

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