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Crêpes Farcies à La Mexicaine

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.8336
Energy (kCal)1242.5699
Carbohydrates (g)64.796
Total fats (g)90.0453
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the chicken of any sinew or fat and cut it into strips. | 2. Chop the garlic and peppers and onion. | 3. Preheat the oven to 350°F. | 4. Saute the chicken over medium high heat in 2 tablespoons of oil for about three minutes. | 5. Season with salt and pepper. | 6. Add the onion, garlic and peppers and saute for another two minutes. | 7. Place into a bowl with the corn, cilantro and crumbled cheese and combine. | 8. Fill and roll the crepes, and place in a buttered baking dish. | 9. Bake for ten minutes and then serve while hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    crepe 12 - - - -
    chicken breast 2 boneless skinless boneless - - - -
    queso fresco 7 ounces drained 593.3549 5.9137 35.899 47.2699
    onion 1 medium 64.0 14.944 1.76 0.16
    garlic clove 1 garlic - - - -
    red bell pepper 1 peeled seeded - - - -
    chili pepper 1 seeded - - - -
    corn kernel 1 cup 184.71 36.4767 5.1042 2.0022
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    salt pepper - - - -

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



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