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Mexicalli Onions

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.3609
Energy (kCal)2225.5467
Carbohydrates (g)162.0073
Total fats (g)157.6843
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place onions in boiling salted water and simmer for 10 minutes, Remove and cook slightly. | 2. Cut the top and the root (do not remove the entire root or it will fall apart) from the onion and peel carefully. | 3. With a spoon remove centre from the onions. | 4. Chop centres to make 2 tablespoon of chopped onions. | 5. Melt butter in saucepan and stir in flour and chilli powder. | 6. Stir in milk until mixture thickens and boils. | 7. Add capsicum, cheese, corn and 2 Tbsp chopped onion. | 8. Season to taste. Spoon filling into the onions, allowing some to spill over the sides. | 9. Place in a baking dish and bake at 200 C for 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 6 unpeeled 264.0 61.644 7.26 0.66
    butter 20 1710.0 78.57 53.43 144.0
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    chili powder 1 pinch 0.4759 0.0839 0.0227 0.0241
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596
    red capsicum 1 tablespoon chopped - - - -
    cheese 1/4 cup grated 119.1375 0.7897 7.2225 9.6998
    corn kernel 1/4 cup drained 46.1775 9.1192 1.2761 0.5006

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



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