Try this Alligator Eggs recipe, or contribute your own.
Suggest a better descriptionUsing small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients.
Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely.
Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
Makes 36
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 33 | ||
Calories from Fat: 7 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 60.3mg | 2 % | |
Potassium 28.6mg | 1 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.6g | ||
Protein 0.8g | 1 % | |
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: 33
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