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Walnut Brewery's Spinach Con Queso Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.4704
Energy (kCal)238.1549
Carbohydrates (g)26.3959
Total fats (g)10.2769
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place cheese and milk in the top of a double boiler over simmering (not boiling) water. | 2. Heat very slowly, stirring frequently, until cheese is smooth and melted. | 3. Use slightly more than half of the 10-ounce package of spinach for the dip. Save remaining spinach for another use. | 4. Thoroughly drain spinach to be used in con queso, squeezing out as much moisture as possible. | 5. Stir spinach, bell pepper, onions and tomatoes into cheese mixture. Mix well. | 6. Cook, covered, over simmering (not boiling) water about 15 minutes. | 7. Serve as a dip for fresh tortillas that have been cut in triangles and fried in vegetable oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    monterey jack pepper cheese 2 1/2 shredded - - - -
    milk 1 1/4 cups 186.05 14.579 9.6075 9.9735
    spinach 1 package chopped frozen - - - -
    red bell pepper 1/2 diced - - - -
    onion 1/2 chopped sweet 32.0 7.472 0.88 0.08
    tomato 1/2 chopped 20.1049 4.3449 0.9829 0.2234
    flour tortilla - - - -

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



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