This is a great way to use up left over mashed potatoes. In case you are thinking that this does not seem like a Hispanic dish, remember that the potato plant originated in South America, and was taken back to Europe by Conquistadors.
Split the chilies in half length wise. Remove the seeds. Lay in a baking dish, skin side down. Cover each with some potato, then put slices of cheese on the potato. Spoon sauce over the chilies, then sprinkle with Parmesan cheese. Bake in a 350 oven about 20 minutes or until the cheese is bubbling.
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 192 | ||
Calories from Fat: 101 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 36.3mg | 11 % | |
Sodium 578.4mg | 20 % | |
Potassium 298.6mg | 8 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11.4g | ||
Protein 10.1g | 14 % | |
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: 192
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