Directions:
- In a large saute pan, heat the olive oil. Add the onion, peppers, and jalapeno, and saute for 5 minutes.
- Add the huitlacoche, deglaze with the vinegar and oil, and season with salt and pepper.
- Set aside to cool for 10 minutes. When the mixture has cooled, mix in the scallions and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 733.73 Kcal (3072 kJ) | ||
| Calories from fat | 554.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.59g | 95% | |
|---|---|---|---|
| Sodium | 279.06mg | 12% | |
| Potassium | 532.47mg | 11% | |
| Total Carbs | 38.52g | 13% | |
| Sugars | 28.98g | 116% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 195.6mg | 326% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 77.1mg | 428% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 142.48 Kcal (597 kJ) | ||
| Calories from fat | 107.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 95% | |
|---|---|---|---|
| Sodium | 54.19mg | 12% | |
| Potassium | 103.4mg | 11% | |
| Total Carbs | 7.48g | 13% | |
| Sugars | 5.63g | 116% | |
| Dietary Fiber | 0.95g | 19% | |
| Protein | 0.29g | 3% | |
| Vitamin C | 38mg | 326% | |
| Vitamin A | 0.9mg | 148% | |
| Iron | 15mg | 428% | |
| Calcium | 16.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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