Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/4 c. extra virgin olive oil
- 1 large onion, minced
- 2 cloves fresh garlic, chopped
- 1 jalapeno pepper, seeded and chopped (about 2 tbsp)
- 1 can diced tomatoes, liquid removed
- 1/4 c. fresh cilantro, chopped
- 1/3 c. dry white wine
- 2/3 c. light cream
- 1 c. (8 ounce) Velveeta cheese
- salt and pepper, to taste
Direcciones
- In a heavy frying pan, put together oil, garlic, onion and pepper over medium heat. Saute onion till translucent/soft. Stir in tomatoes and cilantro. Reduce heat to low and simmer for 10 min.Add in wine, and cook over low heat another 10 min, or possibly till mix has slightly thickened. Stir in cream, and Velveeta; cook over medium heat till Velveeta has melted, stirring till smooth. Season with salt and pepper, to taste and serve right away.
- Yield: about 1 1/2 cups.
- A wonderful sauce to pour over asparagus, broccoli, etc.
- Variation: For extra rich sauce, substitute heavy cream. Add in hot cayenne pepper or possibly a second jalapeno for an extra kick!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 201 | 74% |
| Total Fat 22.58g | 28% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 625mg | 26% |
| Potassium 274mg | 8% |
| Total Carbs 8.65g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.99g | 3% |
| Protein 7.44g | 12% |
