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Blend together the chilli, cheeses, sour cream, marjoram and basil, Spoon mixture into a piping bag fitted with a plain wide nozzle and chill for a few mins. Pipe cheese mixture into blossoms to fill loosely. Sift together remaining dry ingredients. Beat eggs with 1/4 cup water until smooth. Dip filled blossoms in egg wash and roll carefully in flour mixture. Shake off excess flour and deep fry blossoms in oil heated to 1750C until light brown, about 2 mins. Serve immediately with fresh tomato sauce and garnish with basil leaves. Fresh tomato sauce: briefly chop 1kg ripe red tomatoes, halved and seeded, with 4tbsps basil in a food processor. Whisk in 1/2 cup olive oil and 1/2 cup sherry vinegar and season to taste with salt. Note *** Mexibell, or other mild, large chillies, or capsicum can be substituted for poblano, but will give a different flavour. Posted by Sherree Johansson to the Fidonet Cooking echo Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 368 (64%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 444.1mg||137 %|
|Sodium 908.6mg||31 %|
|Potassium 322.6mg||8 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 19.9g|
|Protein 32g||46 %|
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Calories per serving: 578
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