1. Broil poblano peppers until blistered. Peel and remove seeds. Stuff with cheese. Place on a cookie sheet and freeze. 2. Heat lard in a skillet, add onion and saute until soft. Add 2 tbs. flour and whisk for 1 min. to prevent lumping. Add tomato puree, garlic, oregano, cumin, bay leaves and Chicken Stock. Simmer 15 to 20 min, stirring constantly. 3. In a large bowl beat the egg whites unitl stiff but not dry. Whisk together egg yolks and 2 tbs. flour. Gently fold yolks into whites. 4. Flour frozen chiles and coat with egg mixture. 5. Heat oil to 375 F. Fry chiles, 4 to 5 at a time, until brown, turning once. Remove with slotted spoon and drain on toweling. 6. Arrange rellenos on serving plate and ladle heated tomato sauce over them. Serve hot. MESON DEL LAGO E. ONTARIO AVENUE, CHICAGO BEVERAGE: CARTA BLANCA From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (683g)|
|Recipe Makes: 6|
|Calories from Fat: 845 (72%)|
|Amt Per Serving||% DV|
|Total Fat 93.9g||125 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 46.9g|
|Polyunsanturated Fat 18g|
|Cholesterol 789.6mg||243 %|
|Sodium 1165.9mg||40 %|
|Potassium 956.8mg||25 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 26.2g|
|Protein 55.5g||79 %|
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: 1173
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!