Directions:
- Bake 1/2 cup chopped pecans at 350° in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes. Stir together mayonnaise, diced pimiento, pickled jalapeño pepper slices, liquid from sweet-hot pickled jalapeño pepper slices, and toasted pecans. Stir in Cheddar cheese until well blended. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4242.01 Kcal (17760 kJ) | ||
| Calories from fat | 3660.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 406.73g | 626% | |
|---|---|---|---|
| Cholesterol | 585.02mg | 195% | |
| Sodium | 4510.78mg | 188% | |
| Potassium | 1220.76mg | 26% | |
| Total Carbs | 29.11g | 10% | |
| Sugars | 17.96g | 72% | |
| Dietary Fiber | 12.73g | 51% | |
| Protein | 131.03g | 262% | |
| Vitamin C | 63.7mg | 106% | |
| Iron | 8.4mg | 46% | |
| Calcium | 3409.5mg | 341% | |
| Amount Per 100 g | |||
| Calories | 487.15 Kcal (2040 kJ) | ||
| Calories from fat | 420.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.71g | 626% | |
|---|---|---|---|
| Cholesterol | 67.18mg | 195% | |
| Sodium | 518.02mg | 188% | |
| Potassium | 140.19mg | 26% | |
| Total Carbs | 3.34g | 10% | |
| Sugars | 2.06g | 72% | |
| Dietary Fiber | 1.46g | 51% | |
| Protein | 15.05g | 262% | |
| Vitamin C | 7.3mg | 106% | |
| Iron | 1mg | 46% | |
| Calcium | 391.5mg | 341% | |
* 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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