Pierce each of the chiles (most of us dont remove the seeds) and slip a stick of cheese and a few bits of onion into each chile. Roll each chile in flour. Set aside. Separate the eggs and beat the whites until stiff but not dry. Beat the yolks until light yellow. Fold the yolks into the egg whites. Dip each chile into the eggs and slip into hot vegetable oil in a skillet. Repeat until all are cooked. Plan on three chiles per serving and serve with frijoles (pinto beans) and cole slaw dressed with oil and vinegar. Posted to CHILE-HEADS DIGEST V3 #366 by "Elsa Altshool"
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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 447 (44%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 2115mg||651 %|
|Sodium 700mg||24 %|
|Potassium 671.5mg||18 %|
|Total Carbohydrate 78.8g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 78.8g|
|Protein 62.9g||90 %|
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Calories per serving: 1005
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