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Queso & Frijole Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.0149
Energy (kCal)936.3959
Carbohydrates (g)97.6042
Total fats (g)30.8529
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the Velveeta in a large saucepan over low heat. | 2. Add cheese soup and heat until creamy and smooth. | 3. Add the beans, chopped chilies, and hot sauce and stir thoroughly. Continue to stir frequently to avoid burning the cheese. | 4. When heated through, serve with chips and optional ingredients for garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    velveeta mexican cheese 8 ounces 201.7333 0.0 44.88 1.1333
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    cheese soup 2 cans 477.5112 50.9835 8.9625 26.961
    bean 2 cans refried 160.0 22.6207 23.1724 2.7586
    hot sauce - - - -
    tortilla chip - - - -
    green onion chopped - - - -
    black olive sliced 201.7333 0.0 44.88 1.1333
    jalapeno sliced - - - -

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



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