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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (298g) Recipe makes 5 servings |
||
| Calories 635 | ||
| Calories from Fat 325 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.2g | 55% | |
| Saturated Fat 21.8g | 109% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 190mg | 63% | |
| Sodium 957mg | 39% | |
| Potassium 578mg | 16% | |
| Total Carbohydrate 45.5g | 15% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 5.4g | ||
| Protein 33.5g | 67% | |
Green Chiles Rellenos (Stuffed Green Chiles)
SERVES 5
Ingredients
- 10 green chili peppers
- 10 ounces longhorn cheese or monterey jack cheese
Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cornmeal
- 1 cup milk
- 2 eggs, slightly beaten
Directions
1
Cut cheese into slices 1/2" thick and the length of the chili.2
Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).3
Dip in batter and fry in hot oil or lard until golder brown.4
Drain and serve.5
May be garnished with green chili sauce if desired.6
To make batter, combine flour, baking powder, salt and cornmeal.7
Blend milk with egg;then combine milk and egg mixture with dry ingredients.8
Add more milk if necessary for smooth batter.9
Using a spoon, dip stuffed chilies in batter.
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Browse similar recipes by category
- Main Ingredient > Vegetables
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Technique > Deep Fry
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: FolkDiva
On Aug 30, 2008
Not exactly what I was expecting, but not a bad chili relleno. I was trying to stay away from the traditional egg batter breading (I prefer a crunchier coating like those made at Chuy's Restaurant rather than the softer beaten egg white breading) and these sounded like they might fit the bill. I'm actually surprised at how similar they ended up being to the traditional.....but without the process of beating egg whites and folding in the yolk. The corn meal added an interesting, slightly sweet twist to the breading but overall, very traditional as far as texture and taste. Probably will not make again, but only because I'm looking for a non traditional (crunchy) recipe. Thanks for posting!
From: Sharon123
On Jan 26, 2003
I really enjoyed these chili rellenos!. I used canned whole chilies. These fried up nice and crispy, and were served with salsa and refried beans and Spanish rice.Thanks for a yummy recipe!
From: freona
On Sep 18, 2003
This was the first time I had made Chilie Rellenos and they were wonderful. The recipe was easy to follow and easy to make.I am sure we will be using this recipe again and again! Thank you
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