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Spicy Chili-Cheddar Burrito Pockets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.2462
Energy (kCal)613.3112
Carbohydrates (g)129.0514
Total fats (g)6.2532
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425*F. | 2. Coat a baking sheet with about 1/2 tsp. | 3. olive or vegetable oil; sprinkle with 1/2 Tbsp. | 4. of the cornmeal. | 5. Mash the chili in a medium bowl, using a fork, until the beans are almost smooth; stir in the cheese, cilantro, and jalepeno pepper. | 6. Unroll the pizza crust on a cutting board and stretch the dough into a 12" square; cut into quarters. | 7. (You'll wind up with 4 6" squares.) For each pocket, place 1 dough square on the baking sheet; top with a scant 1/2 cup of the chili mixture in the center. | 8. Fold from corner to corner to form a triangle; press edges with the tines of a fork to seal. | 9. Poke holes in the top with a fork to allow steam to escape during baking; sprinkle with remaining cornmeal. | 10. Bake for 10-12 minutes, or until golden; serve hot with your favorite toppings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow cornmeal 1 1/2 1/2 611.22 128.6124 15.1524 6.222
    hormel spicy chili 1 can - - - -
    cheddar cheese 1/2 cup shredded - - - -
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    jalapeno pepper 1 tablespoon minced 1.6312 0.3656 0.0512 0.0208
    pizza crust 1 can - - - -
    cream sour - - - -

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



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