Chili Cheese Ball
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
3560
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,560 cal. | (170 %) | ||
| Protein | 172 g | (176 %) | ||
| Fat | 301 g | (259 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
more nutritional values
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 24 mg | (200 %) | ||
| Vitamin K | 66 μg | (110 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 563 μg | (188 %) | ||
| Pantothenic acid | 9.4 mg | (157 %) | ||
| Biotin | 65.1 μg | (145 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 707 mg | (744 %) | ||
| Potassium | 2,447 mg | (61 %) | ||
| Calcium | 3,243 mg | (324 %) | ||
| Magnesium | 306 mg | (102 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 251 μg | (126 %) | ||
| Zinc | 17.7 mg | (221 %) | ||
| Saturated fatty acids | 187 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 790 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Bell pepper (red, yellow and green)
- 40 grams caperberry
- 50 grams black Olives (pitted)
- 200 grams Processed cheese
- 100 grams grated Parmesan
- 100 grams Gorgonzola
- 250 grams Quark
- 500 grams cream cheese
- salt
- freshly ground peppers
- Cress (for garnish)
Preparation steps
1.
Rinse pepper, cut in half, remove seeds and ribs, peel and dice. Drain capers and olives, then chop both.
2.
Combine cheese, Parmesan and Gorgonzola stirring over low heat. Stir in well-drained quark and cream cheese until creamy. Add peppers, capers and olives. Season with salt and pepper.
Pour into a mold lined with plastic wrap. Smooth and chill for at least 3 hours. Remove and release from mold. Serve garnished with cress.
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