RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6429
Energy (kCal)	233.2212
Carbohydrates (g)	3.687
Total fats (g)	24.1076
Fatty acids, total saturated 20:0 (g)	0.0390
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1922
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0077
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4780
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0297
Proline (g)	0.0185
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3940
Adjusted Protein (g)	0.0000
Cystine (g)	0.0051
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7294
Copper, Cu (mg)	0.0242
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1188
Total lipid (fat) (g)	24.1076
Vitamin K (phylloquinone) (g)	32.3000
Cholesterol (mg)	19.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.0000
Folate, total (g)	4.4888
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	42.5188
Energy (kcal)	233.2212
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2785
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0044
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8862
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0080
Vitamin C, total ascorbic acid (mg)	1.4800
Lutein + zeaxanthin (g)	17.1425
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0132
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	5.4088
Fatty acids, total saturated 16:0 (g)	2.6438
Carbohydrate, by difference (g)	3.6870
Vitamin D (IU)	0.0000
Fructose (g)	0.2580
Fluoride, F (g)	0.2200
Aspartic acid (g)	0.0312
Tyrosine (g)	0.0082
Potassium, K (mg)	54.0225
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	4.8000
Serine (g)	0.0141
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0148
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0144
Fatty acids, total saturated 22:0 (g)	0.0414
Fatty acids, total saturated 14:0 (g)	0.0104
Histidine (g)	0.0090
Isoleucine (g)	0.0094
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0680
Water (g)	52.6025
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	18.2475
Sodium, Na (mg)	480.9188
Iron, Fe (mg)	0.0769
Energy (kJ)	976.4288
Ash (g)	1.3352
Caffeine (mg)	0.0000
Glycine (g)	0.0124
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2557
Fatty acids, total polyunsaturated (g)	2.4479
Vitamin E (alpha-tocopherol) (mg)	1.3208
Sucrose (g)	0.1980
Vitamin B-6 (mg)	0.0365
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0130
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	1.5675
Pantothenic acid (mg)	0.0640
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0030
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0193
Folate, food (g)	4.4888
Fatty acids, total saturated 20:1 (g)	0.0750
Fatty acids, total monounsaturated (g)	17.7515
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0120
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.8243
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.2430
Vitamin B-12 (g)	0.0720
Calcium, Ca (mg)	7.8775
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0193
Glutamic acid (g)	0.0891
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	3.0000
Leucine (g)	0.0293
Folate, DFE (g)	4.4888
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.4920
Tryptophan (g)	0.0043
Threonine (g)	0.0100
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0389
Protein (g)	0.6429
Cryptoxanthin, beta (g)	1.8475
Fatty acids, total saturated 18:1 undifferentiated (g)	17.3980
Betaine (mg)	0.0200
Phosphorus, P (mg)	20.2862
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. COMBINE the MOCK ENCHILADA FILLING ingredients in a small bowl (you may add more or less of any of the ingredients to suit your own flavor and consistency preferences, or add 1 small seeded diced pickled jalapeno pepper and 1 teaspoon finely minced fresh cilantro or a pinch of crushed oregano for a more piquant flavor). | 2. SPREAD the MOCK ENCHILADA FILLING over one slice sourdough bread; TOP with remaining slice bread to make a sandwich. | 3. REPEAT sandwich-making process until all of the filling is used (you can make as many as 5 sandwiches, or use more filling on fewer sandwiches). | 4. PLACE 1 teaspoon of butter in a griddle or skillet, per every one sandwich placed, over low heat until butter melts. | 5. PLACE sandwich(es) onto preheated griddle. | 6. SWIRL sandwich(es) around evenly in melted butter in skillet until evenly coated. | 7. COVER with a lid. | 8. GRILL sandwich(es) slowly over low heat until golden and crisp on one side; GENTLY turn sandwiches over with a spatula; COVER; GRILL until the other side is golden and crisp. | 9. REPEAT grilling process for remaining sandwiches. | 10. SERVE immediately and ENJOY (I like to serve mine with taco sauce on the side for dipping)! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sharp cheddar cheese	2	cups	shredded	-	-	-	-
black olive	1	can	chopped	-	-	-	-
onion	2	tablespoons	minced sweet	8.0	1.868	0.22	0.02
taco bell sauce	2	tablespoons	mild	-	-	-	-
masa harina	1	teaspoon		8.6212	1.819	0.2009	0.0876
mayonnaise	4	tablespoons		216.6	0.0	0.222	24.0
sourdough french bread			sliced soft sweet	-	-	-	-
butter				-	-	-	-

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

Cooking in progress....

Mom's Grilled Enchilada Sandwiches