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Potatoes and Green Chiles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.9374
Energy (kCal)463.433
Carbohydrates (g)5.9957
Total fats (g)42.2303
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer the potatoes in salted water to cover until tender, about 15 minutes. | 2. Drain and cool under running water, peeld and cut into 1/4 inch dice. | 3. Heat the oil in a heavy skillet over medium. | 4. Add the onion and potato and fry stirring regularly to ensure that nothing sticks to the pan until the mixture is nicely browned 10-15 minutes. | 5. While the potatoes are browning, seed the chiles and slice them into 1/8 inch strips. | 6. Stir them into the potato mixture, season with salt and remove from the stove and stir in the cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 boiling - - - -
    vegetable oil 1 1/2 1/2 175.84799999999998 0.0 0.0 20.4
    onion 1/2 sliced 14.0 3.2689999999999997 0.385 0.035
    poblano chile 3 rasted peeled - - - -
    salt 1/2 teaspoon - - - -
    queso fresco 3/4 cup crumbled 273.585 2.7267 16.5524 21.7953

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



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