RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.2316
Energy (kCal)	75.59
Carbohydrates (g)	17.6168
Total fats (g)	0.2328
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0138
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)	0.0551
Tocopherol, beta (mg)	0.0000
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)	0.0114
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.2089
Proline (g)	0.0423
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1710
Adjusted Protein (g)	0.0000
Cystine (g)	0.0114
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.6970
Copper, Cu (mg)	0.0866
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3685
Total lipid (fat) (g)	0.2328
Vitamin K (phylloquinone) (g)	6.9590
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)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	26.0300
Folate, total (g)	32.9500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	20.7500
Energy (kcal)	75.5900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0091
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.8849
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	13.7350
Lutein + zeaxanthin (g)	26.3100
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0569
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)	20.2000
Fatty acids, total saturated 16:0 (g)	0.0675
Carbohydrate, by difference (g)	17.6168
Vitamin D (IU)	0.0000
Fructose (g)	2.0753
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.1850
Tyrosine (g)	0.0303
Potassium, K (mg)	270.2600
Fatty acids, total saturated 12:0 (g)	0.0025
Vitamin A, RAE (g)	0.8500
Serine (g)	0.0481
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0555
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0064
Histidine (g)	0.0306
Isoleucine (g)	0.0398
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2740
Water (g)	146.1901
Fatty acids, total saturated 8:0 (g)	0.0000
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)	11.9700
Sodium, Na (mg)	7.6700
Iron, Fe (mg)	0.8060
Energy (kJ)	314.0500
Ash (g)	0.7287
Caffeine (mg)	0.0000
Glycine (g)	0.0572
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0420
Fatty acids, total polyunsaturated (g)	0.0558
Vitamin E (alpha-tocopherol) (mg)	0.2194
Sucrose (g)	1.5931
Vitamin B-6 (mg)	0.2765
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0838
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2418
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)	0.0874
Folate, food (g)	32.9500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0287
Stigmasterol (mg)	0.0000
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.4750
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0880
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	63.6300
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0465
Glutamic acid (g)	0.4709
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0663
Folate, DFE (g)	32.9500
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)	3.2710
Tryptophan (g)	0.0284
Threonine (g)	0.0462
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.3566
Protein (g)	2.2316
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0286
Betaine (mg)	0.2580
Phosphorus, P (mg)	57.0600
Tocopherol, gamma (mg)	0.2442

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. After stewing the meat on a crockpot or pan drain off liquid and reserve. | 2. Shred and chop meat-set aside. | 3. In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning. | 4. Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes. | 5. Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy. | 6. Warm tortillas in the oven so they are bendable. | 7. Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style. | 8. Place on a lightly greased cookie sheet-repeat. | 9. Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice. | 10. With the juices from the cooked meat I make a spicy gravy to offer with this. | 11. When done remove from oven. | 12. Serve with condiments, spanish rice and refried beans. | 13. Believe me when I say you will roll away from the table! | 14. To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	2 -3		shredded shredded cooked	0.0	0.0	0.0	0.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chipotle chile	2 -4		chopped	-	-	-	-
oregano	1	teaspoon	ground	2.65	0.6892	0.09	0.0428
salt	1/4	teaspoon		-	-	-	-
red pepper flake	1/2 - 1	teaspoon	crushed	-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
adobo sauce				-	-	-	-
tortilla	8 -10			-	-	-	-
lettuce			shredded	-	-	-	-
tomato			chopped	-	-	-	-
salsa				-	-	-	-
cream			sour	-	-	-	-
guacamole				-	-	-	-
jalapeno			sliced	-	-	-	-
olive			sliced	-	-	-	-
gravy				-	-	-	-

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

Cooking in progress....

Baked Chimichangas