Directions:
- Roast the Poblano peppers, steam them then peel off the skin. Remove seeds. remove seeds from jalapeno pepper.
- In a blender puree poblano peppers , jalapeno pepper, milk, crema, garlic, and onion. add salt.
- Boil pasta, drain
- In a pyrex dish put in cooked pasta then pour the sauce mixture over. sprinkle entire bag of cheese then put in oven for twenty minutes on 350
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 764.14 Kcal (3199 kJ) | ||
| Calories from fat | 239.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.56g | 41% | |
|---|---|---|---|
| Cholesterol | 81.9mg | 27% | |
| Sodium | 836.34mg | 35% | |
| Potassium | 343.95mg | 7% | |
| Total Carbs | 88.24g | 29% | |
| Sugars | 6.11g | 24% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 40.53g | 81% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 3.4mg | 19% | |
| Calcium | 729.8mg | 73% | |
| Amount Per 100 g | |||
| Calories | 269.9 Kcal (1130 kJ) | ||
| Calories from fat | 84.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 41% | |
|---|---|---|---|
| Cholesterol | 28.93mg | 27% | |
| Sodium | 295.39mg | 35% | |
| Potassium | 121.48mg | 7% | |
| Total Carbs | 31.17g | 29% | |
| Sugars | 2.16g | 24% | |
| Dietary Fiber | 1.29g | 15% | |
| Protein | 14.31g | 81% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 1.2mg | 19% | |
| Calcium | 257.8mg | 73% | |
* 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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