Serve with Mexican rice, salsa, guacamole, and refried beans. Add your favorite red or green chili sauce.
Cook chicken breast in boiling water and shred into small pieces
Make a slit into the side of each pepper, carefully remove seeds. Stuff peppers with chicken and cheese.
In a medium bowl, mix flour, corn meal, baking powder, and salt.
In a separate bowl, mix milk and eggs, then combine with dry ingredients.
Heat about an inch deep of vegetable oil in a frying pan.
Dip a pepper in the batter, let excess batter drip off, and fry pepper in oil until the batter is golden brown. Turn over and fry other side. Repeat for other peppers.
You can put more than one pepper in the pan but don't crowd.
For vegetarians, simply omit the chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 769 | ||
Calories from Fat: 349 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.7g | 52 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 611.7mg | 188 % | |
Sodium 632.7mg | 22 % | |
Potassium 760.2mg | 20 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 55.6g | ||
Protein 47.6g | 68 % | |
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: 769
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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