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- 6 Roma tomatoes, halved
- 2 garlic cloves
- 2 ½ oz white onion, halved
oz chicken stock
or 8 ½ oz water
- 1 tsp salt
tsp ancho chili powder
or 1 ancho chili, de-seeded and de-stemmed
- ½ oz vegetable oil
- 5 oz panela cheese (Mexican fresh cheese), cubed (⅓ in.)
- 1 avocado, peeled and cubed (⅓ in.)
- fresh cilantro leaves, to garnish
- sour cream, to serve
- 1 lime, cut into 6 wedges, to serve
- tortilla strips, as needed, to serve
- per 1 portion
- 1422 kJ / 340 kcal
- 13 g
- 20 g
- 25 g
- 7 g
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