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Name: Chile Flavored Latkes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Chopped parsley; salt and pepper to taste; 1/2 Pasilla pepper, chopped fine; 1 Egg; 1 c Flour; 1 c Shredded cheese, cheddar or; 1 lb Baking potatoes or yello; 5 Cascabel peppers, chopped; 1 sm Onion, chopped fine

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INGREDIENTS

1/4 c Chopped parsley
salt and pepper ; to taste
1/2 Pasilla pepper, chopped fine
1 Egg
1 c Flour
1 c Shredded cheese, cheddar or
1 lb Baking potatoes or yello
5 Cascabel peppers, chopped
1 sm Onion, chopped fine

Servings

INSTRUCTIONS

While making up a batch of latkes for my potato loving husband, I decided to see what the combo of a few cascabel and pasilla peppers would do for the mix... voila! A decided treat. Heres what we had: Mix all the ingredients together except for the cheese, make patties and fry them in a vegetable shortening or peanut oil. brown them up nicely, and just before serving, cover in cheese and nuke for a couple of seconds to melt the cheese. It is important to make these nice and thin, otherwise you get uncooked potato in the middle, quite a bummer... it is possible to half fry off a bunch and then finish them later, allowing you to refrigerate a bunch for those big breakfasts on Sunday after the late night chile eating contests... Posted to CHILE-HEADS DIGEST V3 #160 Date: Wed, 13 Nov 1996 17:38:28 +0100 From: "patrick"

NOTES

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Chile Flavored Latkes 1/4 c Chopped parsley salt and pepper to taste 1/2 Pasilla pepper, chopped fine 1 Egg 1 c Flour 1 c Shredded cheese, cheddar or 1 lb Baking potatoes or yello 5 Cascabel peppers, chopped 1 sm Onion, chopped fine While making up a batch of latkes <yum1> for my potato loving husband, I decided to see what the combo of a few cascabel and pasilla peppers would do for the mix... voila! A decided treat. Heres what we had: Mix all the ingredients together except for the cheese, make patties and fry them in a vegetable shortening or peanut oil. brown them up nicely, and just before serving, cover in cheese and nuke for a couple of seconds to melt the cheese. It is important to make these nice and thin, otherwise you get uncooked potato in the middle, quite a bummer...<S> it is possible to half fry off a bunch and then finish them later, allowing you to refrigerate a bunch for those big breakfasts on Sunday after the late night chile eating contests...<G> Posted to CHILE-HEADS DIGEST V3 #160 Date: Wed, 13 Nov 1996 17:38:28 +0100 From: "patrick" <patrick@glo.be>

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Nutrition

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Serving Size: 1 Serving (669g)

Recipe Makes: 1 Servings

Calories: 623

Calories from Fat: 59 (9%)

Amt Per Serving % DV

Total Fat 6.6g 9 %

  Saturated Fat 1.8g 9 %

  Monounsaturated Fat 2.1g

  Polyunsanturated Fat 1.3g

Cholesterol 211.5mg 65 %

Sodium 236.5mg 8 %

Potassium 311.7mg 8 %

Total Carbohydrate 115.8g 34 %

  Dietary Fiber 4.6g 18 %

  Sugars, other 111.3g

Protein 22.2g 32 %

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.

About Our Nutrition Facts

Calories per serving: 623

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Serving Size: 1 Serving (669g)
Recipe Makes: 1 Servings

Calories: 623
Calories from Fat: 59 (9%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.3g
Cholesterol 211.5mg		65 %
Sodium 236.5mg		8 %
Potassium 311.7mg		8 %
Total Carbohydrate 115.8g		34 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 111.3g
Protein 22.2g		32 %
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.