Try this El Cholo Chiles Rellenos recipe, or contribute your own.
Suggest a better description** The actual recipe I have in front of me says 1 cup ground onions so I hope that fine chop will work too. Divide cheese into 6 portions. Roll each portion into long roll. Wrap 1 chile half around each portion of cheese. Beat egg whites until stiff. Lightly beat egg yolks & fold gently into whites until well blended. Heat oil to 365 degrees in large, deep skillet. For each relleno, place large spoonful batter in hot oil. Place 1 cheese stuffed chile on top of batter, then cover with another spoonful of batter. Fry until golden brown, turning with spatula. Drain on paper towels. Serve topped with Relleno Sauce. Serves 6. Relleno Sauce: Combine undrained tomatoes, onions, green pepper, garlic, salt, pepper, oregano & MSG in heavy saucepan. Bring to a boil, reduce heat & simmer, covered, 10 minutes or until vegetables are cooked. Break up tomatoes with spoon or potato masher. Makes 2 cups. Recipe by: El Cholo Restaurants, California
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 6 | ||
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Calories: 683 | ||
Calories from Fat: 566 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.9g | 84 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 33.3g | ||
Polyunsanturated Fat 13.5g | ||
Cholesterol 558.5mg | 172 % | |
Sodium 360.8mg | 12 % | |
Potassium 406.2mg | 11 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.5g | ||
Protein 23.9g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 683
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