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1. Peel the chilies; open a small slit below the stems and remove seeds. Stuff with strips of cheese. 2. Mix the flour, salt and pepper.Blend milk, oil and eggs. 3. Combine the two mixtures & stir only enough to mix. Let batter stand 2 hours covered. 4. Roll stuffed chillies in batter. Deep-fry in hot oil until golden brown. Note: Excellent served with chili sauce and Spanish rice. SENOR KORTE S.W. ASH, PORTLAND BEVERAGE: DOS EQUIS OR TECATE From the
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 94.3mg||29 %|
|Sodium 38.7mg||1 %|
|Potassium 121.4mg||3 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 35.8g|
|Protein 8.3g||12 %|
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Calories per serving: 295
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