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Mexican Cornbread and Pinto Bean Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2406
Energy (kCal)84.9667
Carbohydrates (g)17.4995
Total fats (g)1.2238
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on. | 2. When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours. | 3. This dip can be served hot by heating individual servings in a microwave until the cheese melts. | 4. This dish is great over the top of Frito's or Tostado's. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornbread baked - - - -
    pinto bean 1 quart cooked - - - -
    chunky salsa 4 cups 14.72 2.3488 1.3632 0.3328
    monterey jack pepper cheese 3 cups shredded - - - -
    cream 2 pints sour mixed - - - -
    taco sauce 1/3 cup 10.6667 2.6667 0.0 0.0
    black olive 1 cup sliced drained - - - -
    jalapeno 1 cup sliced drained 26.1 5.85 0.8190000000000001 0.33299999999999996
    banana pepper 1 cup sliced drained 33.48 6.6339999999999995 2.0584 0.5579999999999999

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



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