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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. IMPORTANT! | 2. Preparation: Chop, shred and measure everything before starting to cook. | 3. In a skillet over medium-high heat, melt the 1 TB butter and sauté peppers, onion and garlic until onions are translucent — about 3-4 minutes. | 4. In a blender, puree sautéed vegetables and milk. | 5. In a saucepan over medium heat blend the 2 TB butter and flour, stirring constantly for 2 minutes. | 6. Slowly add milk mixture and cook, whisking constantly, until mixture begins to thicken. | 7. Remove from heat and put 1 cup of mixture into blender. | 8. Add eggs to blender and blend until well mixed. | 9. Return saucepan to stove over medium heat and very slowly pour in the egg mixture, whisking constantly. | 10. Continue whisking until mixture thickens. | 11. Add salsa, cheeses, dill, parsley and green onions, whisking constantly. | 12. When cheese is melted and thoroughly blended, reduce heat to low and keep warm while preparing bread bowl. | 13. Preheat oven to 375 degrees F. | 14. Cut the tops off of the loaves of bread, remove most of soft interior and tear it into bite-sized pieces for dipping later, leaving a 1-inch-thick shell. | 15. Brush inside of each loaf with the 4 TB melted butter and 6 cloves of garlic. | 16. Bake, uncovered, until bread just begins to brown on inside — no more than 5 minutes. | 17. Remove from oven and place on serving dish. | 18. Fill bread with warm cheese sauce. | 19. Let extra sauce spill over sides and onto plate. | 20. Garnish with parsley and serve immediately with torn bread pieces, sliced baguette and/or nacho chips. | 21. (The torn bread pieces are usually not enough, so extra dipping"material" is recommended.) This recipe doubles or even triples well. | 22. It gets hotter and more flavorful overnight. | 23. It also freezes well, so you can make the cheese filling in advance and then heat it in the microwave. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper	3 -5		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salsa	1/2	cup		37.7	8.632	1.976	0.221
cheddar cheese	1 1/2 - 2	cups	shredded old	-	-	-	-
swiss cheese	1	cup	shredded	518.76	1.9008	35.5872	40.9068
dill weed	1	teaspoon	chopped	0.0797	0.013000000000000001	0.0064	0.0021
parsley	2 -4		chopped	0.0	0.0	0.0	0.0
green onion	3 -5		chopped cut	0.0	0.0	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	2	tablespoons		85.5	3.9285	2.6715	7.2
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
egg	2			143.0	0.72	12.56	9.51
bread	2	loaves	round	-	-	-	-
butter	4	tablespoons	melted	85.5	3.9285	2.6715	7.2
garlic clove	6		minced	13.41	2.9754	0.5724	0.045
parsley				0.0	0.0	0.0	0.0

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