Chile Rellenos

Cinco de Mayo - World Cuisine

Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.

Brief

Prep 30 mins

Cook: 20 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Chile Rellenos

Ingredients

12 Anaheim chile peppers

charred and peeled

1 pound Cheddar cheese

cut into strips

1 cup milk

1 cup all-purpose flour

1 egg

beaten

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon canola oil

½ cup all-purpose flour for coating

Keto Margarita

World Cuisine

Directions

Step 1

Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.

Step 2

In a small bowl combine milk the 1 cup flour egg baking powder baking soda salt and canola oil; mix well to make a batter.

Step 3

Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Nutritional Information

Chile Rellenos

Servings Per Recipe:4

Calories: 741.2

% Daily Value *

Protein: 39.2g 78%

Carbohydrates: 52.3g 17%

Dietary Fiber: 3.3g 13%

Sugars: 10.8g

Fat: 42.3g 65%

Saturated Fat: 25.3g 127%

Cholesterol: 170.6mg 57%

Vitamin A Iu: 2598.6IU 52%

Niacin Equivalents: 12.5mg 96%

Vitamin B6: 0.8mg 52%

Vitamin C: 194.1mg 324%

Folate: 146.2mcg 37%

Calcium: 972.5mg 97%

Iron: 4.7mg 26%

Magnesium: 81.6mg 29%

Potassium: 704.6mg 20%

Sodium: 1746.4mg 70%

Thiamin: 0.6mg 55%

Calories From Fat: 380.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.