Directions:
- Discard the stems of the chilies. Break them open, shake out the seeds, and tear out the veins. Tear the chilies in large pieces and toast them in a low oven, 200 degrees for about 5 minutes. Pulverize them in a spice grinder and reserve. Melt the butter in a large skillet, add the onion, and sauté until softened, about 3 to 5 minutes. Add the tomatoes, oregano, seasonings, and the half and half and mix well. Stir in the pulverized chilies and let the mixture simmer 2 to 3 minutes. Add the corn kernels and simmer 2 to 3 minutes more. Serves 4 small or 2 large portions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1342.88 Kcal (5622 kJ) | ||
| Calories from fat | 987.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.67g | 169% | |
|---|---|---|---|
| Cholesterol | 288.53mg | 96% | |
| Sodium | 92.11mg | 4% | |
| Potassium | 1816.55mg | 39% | |
| Total Carbs | 92.52g | 31% | |
| Sugars | 12.58g | 50% | |
| Dietary Fiber | 11.24g | 45% | |
| Protein | 18.78g | 38% | |
| Vitamin C | 75.6mg | 126% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.2mg | 1% | |
| Calcium | 220.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 138.17 Kcal (578 kJ) | ||
| Calories from fat | 101.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 169% | |
|---|---|---|---|
| Cholesterol | 29.69mg | 96% | |
| Sodium | 9.48mg | 4% | |
| Potassium | 186.91mg | 39% | |
| Total Carbs | 9.52g | 31% | |
| Sugars | 1.29g | 50% | |
| Dietary Fiber | 1.16g | 45% | |
| Protein | 1.93g | 38% | |
| Vitamin C | 7.8mg | 126% | |
| Vitamin A | 0.1mg | 38% | |
| Calcium | 22.7mg | 22% | |
* 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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