Photo: Cala
Estimated Nutrition (whole recipe, rough)
1098
Calories
62g
Protein
39g
Fat
120g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 2 cups whipping cream
- 2 tablespoons butter
- 1 large onion, minced
- 1 large carrot, peeled and diced very fine
- 1 large bell pepper, seeded and chopped very fine
- 3 jalapeno peppers, seeded and diced very fine
- 1 cup Swiss cheese, grated
- 1 cup grated Cheddar cheese
- 1 dash salt
Directions
1
Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes.
2
Mix in stock and cream. Increase heat and bring to boil, stirring constantly.
3
Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
4
Meanwhile, melt 2 tablespoons butter in heavy small skillet over low heat.
5
Add onion, carrot and green pepper. Cook until soft, stirring occasionally about 8 minutes. Mix in jalapenos.
6
Add both cheeses to cream mixture and stir until melted.. Mix in vegetables.
7
Season with salt and serve.
Recipe sourced from
fandom