YIELD: 4 servings (serving size: 1 chile and about 1/3 cup sauce)
HANDS-ON:43 MINUTES
TOTAL:1 HOURS, 6 MINUTES
COURSE: Main Dishes
1. Preheat broiler to high.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; saut? 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.
3. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.
4. Preheat oven to 350?.
5. Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.
6. Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350? for 8 minutes or until cheese melts. Serve with tomato sauce.
Nutritional Information
--------------------------------------------------------------------------------
Amount per serving
Calories: 297
Fat: 14.8g
Saturated fat: 5.8g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.8g
Protein: 16.1g
Carbohydrate: 25.6g
Fiber: 2.7g
Cholesterol: 159mg
Iron: 1.9mg
Sodium: 562mg
Calcium: 254mg
--------------------------------------------------------------------------------
Cooking Light JUNE 2011
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 544 | ||
Calories from Fat: 394 (72%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 43.8g | 58 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 1264.3mg | 389 % | |
Sodium 395.8mg | 14 % | |
Potassium 578.5mg | 15 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 15.5g | ||
Protein 22.6g | 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. |
Calories per serving: 544
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!
What would you serve with this? Link in another recipe.