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Snappy Stuffed Tomatillos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.1548
Energy (kCal)3536.7346
Carbohydrates (g)562.4145
Total fats (g)142.8639
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)). | 2. Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles. | 3. Fill tomatillos with cheese mixture. | 4. Sprinkle with ground red chiles. | 5. Cover and refrigerate until serving time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 20 2902.9946 529.7965 87.0898 92.53299999999999
    cheddar cheese 2/3 cup shredded - - - -
    kernel corn 1/2 cup 92.355 18.2384 2.5521 1.0011
    cream cheese 6 ounces softened 501.795 5.9535 12.0771 48.6486
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674
    red chili pepper 1 teaspoon ground 1.25 0.2753 0.0584 0.0138
    red chili pepper ground 1.25 0.2753 0.0584 0.0138

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



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