TREMPETTE MEXICAINE ÉTAGÉE

MÉLANGEUR DE CHEF

Placez l’eau et le piment Jalapeño dans le récipient du mélangeur. Couvrez et mélangez à la vitesse moyenne pendant 10 secondes ; raclez les parois du récipient. Ajoutez les haricots, le fromage à la crème, le cumin et le sel. Couvrez et mélangez à la vitesse basse pendant environ 20 secondes, ou jusqu’à l’obtention d’une consistance lisse.

Étalez dans une assiette à tarte ou un autre plat peu profond de 23 cm (9 po). Garnissez uniformément des autres ingrédients dans l’ordre indiqué.

MÉLANGEUR DE BAR

Placez l’eau et le piment Jalapeño dans le récipient du mélangeur. Couvrez et mélangez en appuyant sur la commande de pulsation 2 fois pendant 10 secondes chaque fois ; raclez les parois du récipient. Ajoutez les haricots, le fromage à la crème, le cumin et le sel. Couvrez et mélangez en appuyant sur la commande de pulsation pendant environ 20 secondes, ou jusqu’à l’obtention d’une consistance lisse. Continuez en suivant les directives du mélangeur de chef.

Donne : 16 portions de 30 mL (2 c. à soupe).

Par portion : Environ 80 calories, 4 g de protéines, 7 g de glucides, 4 g de matières grasses totales, 2 g de graisses saturées, 10 mg de cholestérol, 190 mg de sodium.

30 mL (2 c. à soupe) d’eau

1piment Jalapeño, équeuté, épépiné et coupé en quatre

1boîte de 450 g (15 oz) de haricots noirs, rincés et égouttés

125mL (4 oz) de fromage à la crème léger

2mL (12 c. à thé) de cumin

2mL (12 c. à thé) de sel

4oignons verts, tranchés mince

14 petit poivron rouge, en cubes

250mL (1 tasse) de mélange de fromage mexicain râpé fin

60mL (14 tasse) de coriandre fraîche hachée, sans tige

RECETTES A PRÉPARER A LAIDE DU MÉLANGEUR

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KitchenAid Blender, 4KPCB348, 4KPCB148, 35 manual Trempette Mexicaine Étagée

Blender, 4KPCB148, 35, 4KPCB348 specifications

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