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4 Serves
93 Mins
Wash and slice the green chilies lengthwise, removing seeds if a milder heat is desired.
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EgyptianVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
213 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
536 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a large pot, combine the sliced chilies, chopped onion, and minced garlic with a small amount of water and olive oil.
Bring the mixture to a simmer over medium heat and cook until the chilies are tender, approximately 15 minutes.
Stir in the cheese, allowing it to melt into the liquid to create a thick, creamy sauce, stirring constantly to prevent burning.
Season the stew with salt and black pepper to taste, then continue to simmer on low heat to allow the flavors to meld.
30
g55
g22
g
Egyptian