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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. cream cheese (softened)
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper (optional)
- 2 poblano peppers (or Anaheim)
- 1/4 cup enchilada sauce (or Ranchero, see note)
- 1 1/4 cups jack cheese (Monterrey, shredded)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium500mg21% |
| Potassium125mg4% |
| Protein12g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber0g0% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C2% |
| Calcium30% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
Natasha Bussert 8 years ago
I made it with bell peppers since I didn't have poblano peppers. It was a little too bland for me. I'll try it with poblanos next time.