FIRE ROASTED PEPPER AND CHORIZO QUESO
FIRE ROASTED PEPPER AND CHORIZO QUESO
Yield Portion Size
4 portions
(1 serving)
| 1/2 cup |
Poblano peppers, fire roasted, seeded and skinned, large dice
|
| 1-1/2 tbsp |
Jalapeno peppers, fire roasted, seeded and skinned, small dice
|
| 1/2 tsp |
Habanero peppers, fire roasted, seeded and skinned, small dice
|
| 1/2 tsp |
Serrano peppers, fire roasted, seeded and skinned, minced
|
| 1 cup | |
| 3 cups |
Award® Cheddar Cheese Sauce
|
| 8 leaves |
Fresh cilantro
|
| 16 cups |
Tortilla chips, multi-color
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 164 mg | 16% |
| Carbohydrate | 98 g | 33% |
| Cholesterol | 16 mg | 5% |
| Total Fat | 44 g | 68% |
| Iron | 3 mg | 14% |
| Potassium | 308 mg | 0% |
| Calories | 856 kcal | 43% |
| Sodium | 1796 mg | 75% |
| Protein | 12 g | 24% |
| Polyunsaturated Fat | 10 g | 52% |
| Saturated Fat | 9 g | 47% |
| Sugars | 6 g | 1% |
| Vitamin C | 31 mg | 51% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a medium saucepan, whisk peppers and tomatoes into cheese sauce. Heat over medium-low heat, stirring occasionally.
-
Step 2
For each build: Transfer 1 cup cheese sauce mixture to a serving bowl. Top with 2 tablespoons chorizo. Garnish with 2 cilantro leaves. Serve with 4 cups multi-color tortilla chips.
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