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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chilies in a dry frying pan over a medium heat until all the skin blisters and darkens. Be careful not to allow the chili flesh to burn. | 2. Place the chilies in a polythene bag for 20 minutes, and then remove the skins and seeds. | 3. Cut the chilies into thin strips and then cut the strips in half to make short strips. | 4. Heat the oil in a frying pan and cook the onion until it is beginning to soften. Add the cheese, creme fraiche and cream and continue heating over a low heat until the cheese melts. | 5. Add the chilies and stir continuously until the sauce becomes smooth. | 6. Dice the tomatoes into 1/2in pieces. Stir into the sauce, and then pour into a serving dish. | 7. Just before serving, stir in the tequila and mix well. | 8. Serve warm with tortilla chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
serrano chilies	4			-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
red onion	1/2		chopped	32.0	7.472	0.88	0.08
monterey jack cheese	500		grated	-	-	-	-
creme fraiche	2	tablespoons		-	-	-	-
heavy cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236
tomato	2		firm halved	124.1379	27.5262	6.4768	1.0795
tequila	1	tablespoon		9.6757	0.9940000000000001	0.0264	0.0088

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