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Red Pepper Dip With Taco Chips

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1333
Energy (kCal)352.751
Carbohydrates (g)25.2581
Total fats (g)27.6473
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in medium skillet. | 2. Add onion, diced green chiles and garlic. | 3. Cook until onion begins to brown, about 4-5 minutes. | 4. Place cooked onion mixture into a food processor along with red peppers, salsa, vinegar, brown sugar, cumin, and salt. | 5. process until mixture is pureed. | 6. Transfer to bowl and cover tightly. | 7. Chill at least 1 hour or up to 2 days. | 8. FOR TACO CHIPS: Preheat oven to 350°. | 9. Place taco shells on a baking sheet and bake 10 minutes. | 10. Remove from oven and gently break into pieces. | 11. Sprinkle with salt, if desired. | 12. Serve with dip. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green chilies 3 tablespoons diced 12.15 3.0015 0.0 0.0
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    red pepper 2 jars roasted drained - - - -
    chunky salsa 1/2 cup 1.84 0.2936 0.1704 0.0416
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt 1/2 teaspoon - - - -
    yellow taco shell 1 - - - -
    salt - - - -

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



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