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Poblano Cheese Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.2093
Energy (kCal)2444.1535
Carbohydrates (g)73.917
Total fats (g)196.7741
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast, peel and dice Poblano peppers. | 2. In a stock pot, combine cream cheese and velvetta on a low heat. | 3. Stir occasionally until completely melted and smooth. | 4. Chop green onions and tomatoes. | 5. Small dice Serrano peppers, remove seeds. | 6. Thoroughly clean and chop cilantro (removing sprigs from the main stem). | 7. Combine all veggies together and add lime juice. | 8. When cheese is melted and smooth, stir in all veggies. | 9. Simmer until hot throughout. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano pepper 4 - - - -
    cream cheese 12 ounces 1003.59 11.907 24.1542 97.2972
    velveeta cheese 1 lb 1357.4431 43.9041 73.0242 98.5602
    green onion 1 bunch - - - -
    cilantro 1 bunch - - - -
    tomato 3 cups 80.46 17.3883 3.9336 0.894
    serrano pepper 2 1.4 0.2931 0.0761 0.0192
    lime juice 1 teaspoon 1.2604 0.4245 0.0212 0.0035

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



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