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Chipotle Mexican Grill Ancho Chile Marinade for Meat Recipe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)379.9555
Energy (kCal)3644.1822
Carbohydrates (g)13.078
Total fats (g)222.7412
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth. | 2. Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours. | 3. Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes per side, depending upon thickness, until done. | 4. Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ancho chile 1 package dried - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    cumin powder 2 teaspoons - - - -
    oregano 2 tablespoons chopped 15.9 4.1352 0.54 0.2568
    garlic clove 6 - - - -
    red onion 1/2 quartered 32.0 7.472 0.88 0.08
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    chicken breast 4 3120.7192 0.0 378.2965 167.8294

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



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