Directions:
- In a large bowl, combine mayonnaise and cheeses. Add the chilies, corn and pimientos; mix well. Pour into a lightly greased 2-qt. baking dish. Top with olives.
- Bake, uncovered, at 325° for 25-30 minutes or until edges are bubbly. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.43 Kcal (508 kJ) | ||
| Calories from fat | 109.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 19% | |
|---|---|---|---|
| Cholesterol | 11.13mg | 4% | |
| Sodium | 173mg | 7% | |
| Potassium | 32.82mg | 1% | |
| Total Carbs | 1.07g | 0% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 0.1mg | 1% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 425.23 Kcal (1780 kJ) | ||
| Calories from fat | 382.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.55g | 19% | |
|---|---|---|---|
| Cholesterol | 38.97mg | 4% | |
| Sodium | 605.84mg | 7% | |
| Potassium | 114.94mg | 1% | |
| Total Carbs | 3.75g | 0% | |
| Sugars | 2.69g | 3% | |
| Dietary Fiber | 0.61g | 1% | |
| Protein | 7.28g | 4% | |
| Vitamin C | 45.9mg | 22% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 185.1mg | 5% | |
* 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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