Chile Strips
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INGREDIENTS
- 1/4 c Vegetable oil
- Salt ; to taste
- 1 Egg
- 2 tb Water
- 4 lg Poblano chiles; seeded, and
- ; cut into 1/2" strips
- 1/4 c Cornmeal
INSTRUCTIONS
Whisk together the egg and water in a medium bowl. Coat the chile strips in the egg mixture, then set aside. Place the cornmeal in a bowl next to the chile strips. Heat the oil in a large heavy skillet until hot. Coat half the chile strips with cornmeal and add to the oil. Fry over medium heat until golden, about 2 minutes. Drain on paper towels. Fry the other half of the strips and drain. Salt to taste. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-17-1996 Recipe by: Susan Feniger and Mary Sue Milliken
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (111g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 430 | ||
| Calories from Fat: 373 (87%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 41.5g | 55 % | |
| Saturated Fat 4.2g | 21 % | |
| Monounsaturated Fat 24.9g | ||
| Polyunsanturated Fat 11g | ||
| Cholesterol 211.5mg | 65 % | |
| Sodium 71.3mg | 2 % | |
| Potassium 87.3mg | 2 % | |
| Total Carbohydrate 8.5g | 3 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 8g | ||
| Protein 7.1g | 10 % | |
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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. |
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Calories per serving: 430
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