Try this Chilies Rellenos with Cheese recipe, or contribute your own.
Suggest a better descriptionToast chilies on hot griddle on all sides until skins begins to blister. Place in plastic bag, seal bag, and allow chilies to steam for 20 minutes. Peel chilies, and discard skins. Slit chilies lengthwise 1/4 inch from stem to 1/4 inch from tip. Remove seeds and piths; leave stem intact. Place equal amounts of cheese in chilies. Roll stuffed chilies in flour. Set aside. Separate eggs; beat whites until stiff. Beat yolks with water and salt; fold into whites Heat lard or oil in skillet over medium heat. Dip chilies into egg mixture. Fry until light golden brown. Drain. From "Homestyle Mexican Cooking," by Ida Romo.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 6 | ||
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Calories: 930 | ||
Calories from Fat: 780 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.7g | 116 % | |
Saturated Fat 34.3g | 171 % | |
Monounsaturated Fat 37.2g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 610.4mg | 188 % | |
Sodium 279.5mg | 10 % | |
Potassium 352.3mg | 9 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 14g | ||
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: 930
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