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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the milk chilies, or the combination of bell peppers and jalapenos, in a heavy-based ungreased skillet until the skins are charred. Place in a plastic bag, twist to seal well and let stand for 20 minutes to allow the skins to loosen. | 2. Remove the seeds from the chilies and bell peppers, if using, and peel off the skins. | 3. Melt the butter in a large skillet, add the onion and garlic and sauté for about 3 minutes until softened. Sprinkle with the cumin and season with salt and pepper to taste. | 4. Stir in the sliced chilies and pour in the cream and stock. Cook over a medium heat, stirring always, until the liquid reduces in volume and form a richly flavored sauce. | 5. Transfer to a serving dish and serve warm, squeezing the lime juice at the last minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anaheim chilies	4			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
cream	1	cup		792.0	15.96	8.712	83.23200000000001
chicken stock vegetable	1	cup		-	-	-	-
salt pepper				-	-	-	-
lime	1		halved	-	-	-	-

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