Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile. Prepare batter: Sift flour with baking powder and sald, then add cornmeal.Blend milk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. slightly moisten each chile with water--dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately. Variations: For thicker crust "double-dip" (repeat dipping sequence). : For crunchy crust use buttermilk instead of sweet milk in batter. Hint: Keep one hand for "dry", the other for "wet".
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (625g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 23 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 4.9mg||2 %|
|Sodium 391.9mg||14 %|
|Potassium 262.5mg||7 %|
|Total Carbohydrate 100.7g||30 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 96.6g|
|Protein 15.2g||22 %|
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: 493
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!