Mexican Chilli and Cheese Dip Recipe

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Ingredients:

Serving

Directions:

Place the chilies in a dry frying pan over a moderate heat, turning them frequently until the skin blisters and darkens. Place the chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes, and then carefully peel off the skins. Slit the chilies and scrape out the seeds, then cut the flesh into thin strips, then cut these in half lengthways.
Heat the oil in a frying pan and fry the onion for 5 minutes until it starts to soften. Add the cheese, creme fraiche and cream. Stir over a low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Stir in the chile strips.
Peel the tomatoes by cutting a cross in the base and covering them with boiling water. Plunge them into cold water and the skin should peel off easily.
Cut the tomatoes in half and scrape out the seeds. Cut the flesh into 1 cm pieces and stir them into the sauce.
Serve warm with tortilla chips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	792.12 Kcal (3316 kJ)
Calories from fat	569.24 Kcal
		% Daily Value*
Total Fat	63.25g	97%
Cholesterol	177.46mg	59%
Sodium	1063.23mg	44%
Potassium	318.67mg	7%
Total Carbs	6.52g	2%
Sugars	4.56g	18%
Dietary Fiber	0.99g	4%
Protein	48.42g	97%
Vitamin C	46.7mg	78%
Vitamin A	2mg	66%
Iron	0.3mg	2%
Calcium	1494.6mg	149%

Amount Per 100 g
Calories	273.9 Kcal (1147 kJ)
Calories from fat	196.83 Kcal
		% Daily Value*
Total Fat	21.87g	97%
Cholesterol	61.36mg	59%
Sodium	367.65mg	44%
Potassium	110.19mg	7%
Total Carbs	2.25g	2%
Sugars	1.58g	18%
Dietary Fiber	0.34g	4%
Protein	16.74g	97%
Vitamin C	16.2mg	78%
Vitamin A	0.7mg	66%
Iron	0.1mg	2%
Calcium	516.8mg	149%

* 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.

Tastes

salty
savory
bitter
sweet

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