Try this Sweet Chile Rellenos recipe, or contribute your own.
Suggest a better descriptionCook beef and grind fine. Mix all ingredients except flour and eggs and refrigerate overnight. Divide mixture into walnut sized balls, rolling them in flour as if making croquettes. Chill at least 2 hours. Beat egg whites until stiff, then add yolks. Roll each ball in egg mixture and then fry in saturated oil. Handle rellanos carefully, so the crust is not punctured. Place on paper towl to dry. WALT New Mexico Magazine Sept-93 Posted to MC-Recipe Digest V1 #308 Date: Wed, 20 Nov 1996 11:45:04 -0500 From: Walt Gray
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Serving Size: 1 Doz (835g) | ||
Recipe Makes: 4 | ||
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Calories: 1972 | ||
Calories from Fat: 770 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.6g | 114 % | |
Saturated Fat 26.2g | 131 % | |
Monounsaturated Fat 36.2g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 1207.2mg | 371 % | |
Sodium 708.7mg | 24 % | |
Potassium 1928.9mg | 51 % | |
Total Carbohydrate 226.6g | 67 % | |
Dietary Fiber 28.7g | 115 % | |
Sugars, other 197.9g | ||
Protein 80.5g | 115 % | |
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: 1972
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