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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast peppers by your preferred method (I put them in a 400 degree oven until blackened, then place into a plastic bag until cool) peel off blackened skin, seed and chop, set aside. | 2. Heat oil in small pot over med high heat. Add onions, fry until browned. Add garlic and stir for about 1 minute. Add peppers and reduce heat to low. Let cook for a few minutes. | 3. Add milk. Stir until heated through. Add cheese by handfuls, stirring constantly and letting the cheese melt between handfuls. Add more milk by the tablespoon until it gets to the desired consistency. Salt to taste and serve with tortilla chips and sliced jalepenos. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hatch chile	2			-	-	-	-
poblano chile	1			-	-	-	-
jalapeno	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2		chopped	30.0	7.005	0.825	0.075
garlic clove	1		minsed	-	-	-	-
milk	5	tablespoons		45.75	3.585	2.3625	2.4525
velveeta cheese	2	cups	shredded	-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
salt				-	-	-	-

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