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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, beat cheese until smooth and creamy with an electric mixer. | 2. Next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined. | 3. Spread a sheet of plastic wrap on your kitchen work surface, place cream cheese mixture on it, and shape into a 3 to 4 inch square. | 4. Enclose the shaped cheese in the plastic wrap, and chill in refrigerator for at least 1 hour (and up to a maximum of 24 hours). | 5. While cheese is chilling, cut each tortilla into 12 wedges. | 6. Shallow fry the wedges in hot vegetable oil until puffed and lightly browned. | 7. When cool, these can be stored in an airtight container for up to 24 hours before serving. | 8. When ready to serve, roll cheese in combined parsley (or cilantro) and nuts. | 9. Place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	1	package	chopped	-	-	-	-
chili sauce	1	tablespoon	mild sweet	15.6975	3.3767	0.4266	0.0512
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
red chile	1/2 - 1		chopped	-	-	-	-
green onion	1 -2		chopped	0.0	0.0	0.0	0.0
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
pistachio nut	2	tablespoons	shelled toasted chopped	86.1	4.1774	3.0996	6.9679
tortilla	4			-	-	-	-
vegetable oil				-	-	-	-
salsa	1 -2	cup		0.0	0.0	0.0	0.0

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