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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside. | 2. In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned. | 3. Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan. | 4. Heat over medium-high heat until the fat is rippling. | 5. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. | 6. Preheat the Broiler. | 7. Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated. | 8. Remove from the heat. | 9. Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	1			-	-	-	-
bacon	3	slices	diced	350.28	1.0752	10.6008	33.3396
white onion	1		chopped	44.0	10.274000000000001	1.21	0.11
jalapeno chile	2 -4		stemmed seeded chopped	100.8667	0.0	22.44	0.5667
epazote	4	teaspoons	chopped crumbled	0.3413	0.0794	0.0035	0.0055
manchego cheese	4	ounces	shredded	100.8667	0.0	22.44	0.5667

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