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Suggest a better description1. Lightly toast peppers under broiler until skins brown & begin to wrinkle. Remove from broiler. Carefully skin & slit each pepper lengthwise;remove seeds,set aside. 2. Slice cheese into 4 finger-size lengths to fit snugly inside peppers. Stuff each pepper w/a finger of cheese,reclose,& secure w/ toothpicks. Refrigerate. 3. In deep-fryer or heavy skillet,heat 1-2 in. oil to 325F. Carefully roll each pepper in Beer Batter,shake off excess batter,slip pepper into hot oil. Cook until batter is crisp & golden. 4. Serve at once,garnished w/ sour cream & 1 olive or onion. Note: Poblano is a mildly hot,large green pepper. BEER BATTER: 1. Separate eggs, lightly beat yolks. 2. In mixing bowl, mix flour,salt,oil,& egg yolks. Slowly pour in beer, stirring constantly. Set aside. 3. Whip egg whites w/ sugar until soft peaks. Fold into beer mixture. SU CASA KETCHUM; SUN VALLEY WINE:ROBERT MONDAVI FUME BLANC From the
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 565 | ||
Calories from Fat: 238 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 562.1mg | 173 % | |
Sodium 876.8mg | 30 % | |
Potassium 295.6mg | 8 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 43.1g | ||
Protein 29.4g | 42 % | |
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: 565
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