RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.5782
Energy (kCal)	125.8892
Carbohydrates (g)	27.7661
Total fats (g)	1.8412
Fatty acids, total saturated 20:0 (g)	0.0034
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0569
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1862
Tocopherol, beta (mg)	0.0233
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0539
Tocopherol, delta (mg)	0.0236
Arginine (g)	0.2582
Proline (g)	0.2370
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.3080
Adjusted Protein (g)	0.0000
Cystine (g)	0.0324
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4576
Copper, Cu (mg)	0.3690
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9544
Total lipid (fat) (g)	1.8412
Vitamin K (phylloquinone) (g)	19.4144
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0427
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	40.5937
Folate, total (g)	40.5334
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3572.4528
Energy (kcal)	125.8892
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0114
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0261
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.4496
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3485
Vitamin C, total ascorbic acid (mg)	18.4227
Lutein + zeaxanthin (g)	1141.5963
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1251
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	65.4134
Fatty acids, total saturated 16:0 (g)	0.2153
Carbohydrate, by difference (g)	27.7661
Vitamin D (IU)	0.0000
Fructose (g)	3.5109
Fluoride, F (g)	2.4366
Aspartic acid (g)	0.4761
Tyrosine (g)	0.0716
Potassium, K (mg)	680.0739
Fatty acids, total saturated 12:0 (g)	0.0102
Vitamin A, RAE (g)	178.7208
Serine (g)	0.1058
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1134
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0034
Fatty acids, total saturated 14:0 (g)	0.0197
Histidine (g)	0.0578
Isoleucine (g)	0.0936
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8008
Water (g)	652.5927
Fatty acids, total saturated 8:0 (g)	0.0025
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1909.5985
Sodium, Na (mg)	76.2428
Iron, Fe (mg)	5.0502
Energy (kJ)	524.1782
Ash (g)	2.5011
Caffeine (mg)	0.0000
Glycine (g)	0.1240
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0002
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6749
Fatty acids, total polyunsaturated (g)	0.7500
Vitamin E (alpha-tocopherol) (mg)	3.4284
Sucrose (g)	1.5515
Vitamin B-6 (mg)	0.4556
Fatty acids, total trans-polyenoic 13:0 (g)	0.0004
Fatty acids, total saturated 6:0 (g)	0.0005
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1443
Beta-sitosterol (mg)	0.0067
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	10197.9310
Starch (g)	0.0000
Pantothenic acid (mg)	0.6086
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1271
Folate, food (g)	40.5334
Fatty acids, total saturated 20:1 (g)	0.0060
Fatty acids, total monounsaturated (g)	0.5142
Stigmasterol (mg)	0.0100
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.0529
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3320
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	166.9413
Fatty acids, total saturated 10:0 (g)	0.0016
Galactose (g)	0.0158
Tocotrienol, gamma (mg)	0.0437
Alanine (g)	0.1217
Glutamic acid (g)	0.9116
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	63.0235
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1612
Folate, DFE (g)	40.5334
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.8974
Tryptophan (g)	0.0367
Threonine (g)	0.0944
Fatty acids, total polyunsaturated 18:1 c (g)	0.1563
Manganese, Mn (mg)	0.9585
Protein (g)	4.5782
Cryptoxanthin, beta (g)	404.1283
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4778
Betaine (mg)	0.9912
Phosphorus, P (mg)	109.0400
Tocopherol, gamma (mg)	0.7572

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Chop the Jalapenos and Small Onion. | 2. Add 1/2 cup of water and puree together. | 3. Mix the tomato puree and 1 1/2 cups of water then add the puree. | 4. Simmer this for 5-10mins. | 5. Mix all the spices and stir them into the sauce. | 6. Cover and gently simmer for 20mins. | 7. In a Wok add some oil and cook the chicken for about 3-4mins. | 8. Add the peppers and onion strips and stirfry untill the onion goes translucent. | 9. Add the sauce and simmer untill the chicken is cooked through and the sauce thickens (about 10-15mins). | 10. Heat the oven to 80-100 degC | 11. While that simmers take the tortillas and heat in a hot pan about 6sec per side then put in the oven to keep warm. | 12. Serve in a bowl and spoon out the mix, roll then enjoy :) - Note I dont add any sour cream as I prefer the heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3 -4		skinless cut	0.0	0.0	0.0	0.0
onion	1		cut	60.0	14.01	1.65	0.15
red bell pepper	1		cut	-	-	-	-
flour tortilla	8			-	-	-	-
red jalapeno chile	1	tablespoon	chopped	-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
water	2	cups		0.0	0.0	0.0	0.0
rapeseed oil	2	tablespoons		-	-	-	-
tomato puree	3	tablespoons		17.8125	4.2094	0.7734	0.0984
paprika	2 1/2	teaspoons		16.215	3.1044	0.8131	0.7412
cinnamon	1/2	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
garlic	1	teaspoon		4.172	0.9257	0.1781	0.013999999999999999
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon		0.0767	0.0122	0.0071	0.0017
onion salt	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Chicken With Rio Grande Sauce in Tortillas