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Cinco De Mayo Corn Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.7335
Energy (kCal)1136.4757
Carbohydrates (g)150.7421
Total fats (g)49.952
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Let the butter melt in a 3-quart saucepan over medium heat. | 2. Add in the green onions and garlic; stir/saute for 3-4 minutes or until softened. | 3. Add in the chiles, bell pepper, cumin, and chili powder; cook for 2-3 minutes, stirring constantly (so the spices do not burn). | 4. Add in the soup and corn; stir to blend. | 5. Bring mixture to a boil; remove pan from heat. | 6. Add in cheeses and sour cream; stir until melted. | 7. Serve warm with tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    green chilies 1 can diced drained rinsed 97.1514 24.0 0.0 0.0
    red bell pepper 1/2 cup chopped - - - -
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    corn kernel 2 cups cut thawed 369.42 72.9534 10.2084 4.0044
    sharp cheddar cheese 1 cup grated - - - -
    monterey jack cheese 1 cup grated - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525

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



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