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Shannon's Lower Fat Chile Relleno

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)404.8377
Energy (kCal)3718.5193
Carbohydrates (g)132.2413
Total fats (g)171.8745
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks. | 3. Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve. | 4. To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 skinless boneless 3120.7192 0.0 378.2965 167.8294
    green chile pepper 4 359.8201 85.0975 17.991 1.7991
    monterey jack cheese 4 slices lowfat - - - -
    egg white 1 17.16 0.2409 3.597 0.0561
    water 2 tablespoons 0.0 0.0 0.0 0.0
    cornmeal 1/2 cup 220.82 46.9029 4.9532 2.1899

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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