Chile pasado con queso
I teach you how to make chile pasado just as we make it in my hometown ChIhuahua. This is the perfect complement for carne asada, huevos rancheros or even a fantastic filling for burritos.
Ingredients
- 15 chiles pasados
- 1 cup chopped tomato
- 1/2 cup chopped onion
- 1/2 tbsp minced garlic
- 2 cups of water
- 1 tbsp chicken boullion
- 1/4 tsp salt
- 1 cup melting cheese
- 1 cup potatoes cut into squares
- 2 tbsp cooking oil
Instructions
- Warm up water in a pot and submerge the dried chile pasado, ensuring it stays under the water for about 10 minutes.
- Remove the chiles, cut off the stems, and discard the seeds. Slice the chiles into thin strips or squares.
- Heat the oil in a pot and cook the potatoes with the lid on until tender.
- Add the tomato, garlic, and onion, and sauté.
- Stir in the sliced chile pasado and chicken bouillon. Add water, bring to a boil, then simmer for about 3 minutes.
- Turn off the heat, add the cheese, and cover the pot to let the cheese melt.
Video
Nutrition
Nutrition Facts
Chile pasado con queso
Amount per Serving
Calories
343
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
17
mg
6
%
Sodium
526
mg
23
%
Potassium
1353
mg
39
%
Carbohydrates
50
g
17
%
Fiber
18
g
75
%
Sugar
26
g
29
%
Protein
12
g
24
%
Vitamin A
15644
IU
313
%
Vitamin C
30
mg
36
%
Calcium
192
mg
19
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!