New Mexico Green Chile Rellenos
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Suggest a better descriptionINGREDIENTS
INSTRUCTIONS
Roast and peel the green chile peppers, removing the seeds and stems. Try to keep the chile flesh whole. Make a slit in the chile just large enough to insert strips of cheese. (Some cooks prefer to leave stems on(I am one), so slit down the side of the chile to remove seeds and to insert cheese.) Mix flour, salt and baking powder. Add molk and egg and beat until smooth. Dip cheese-stuffed chiles in batter and fry in about 1 inch of hot fat (veg oil) until they are golden brown. Drain. Ideally, they are served with hot pinto beans. WALT New Mexico Magazine Sept-93 Posted to MC-Recipe Digest V1 #308 Date: Wed, 20 Nov 1996 11:45:04 -0500 From: Walt Gray
NOTES
these are really good, great recipe if you dont have lots of eggs too, thanks CCheryl
CCheryl
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (115g) | ||
| Recipe Makes: 12 | ||
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| Calories: 189 | ||
| Calories from Fat: 108 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12g | 16 % | |
| Saturated Fat 7.3g | 37 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 51.3mg | 16 % | |
| Sodium 226.5mg | 8 % | |
| Potassium 206.3mg | 5 % | |
| Total Carbohydrate 9.8g | 3 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 8.8g | ||
| Protein 11.4g | 16 % | |
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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: 189
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