Try this Chiles Rellenos #4 recipe, or contribute your own.
Suggest a better descriptionNo collection of New Mexican recipes could be complete without including one for stuffed green chiles. In late summer when the fresh crop of chile comes in, nothing tastes better. We stuff them with cheese, meat mixtures, or combinations of meats, dried fruits and nuts. We not only serve them whole, but also chopped and formed into balls or made into casseroles. Big Jims are the preferred chile for this recipe. Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown. Serves: 4 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 367 | ||
Calories from Fat: 168 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 793.1mg | 244 % | |
Sodium 262.9mg | 9 % | |
Potassium 263.9mg | 7 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 25.5g | ||
Protein 24.4g | 35 % | |
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: 367
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