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Rosarita Vegetarian Chile (Chile) Relleno Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.7232
Energy (kCal)736.2781
Carbohydrates (g)94.0893
Total fats (g)19.499
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Spray 8 x 8-inch glass baking dish with cooking spray. | 3. Beat egg whites in small bowl until stiff peaks form. | 4. Whisk egg yolks in separate bowl; fold into egg whites. | 5. Add Flour into eggs until just combined. | 6. Fold in green chilies. | 7. Spread beans over bottom of dish. | 8. Layer chopped onions over beans and make sure to get sides. | 9. Spread layer of salsa verde, smoothing into the sides. OR. | 10. Mix all the beans, onions and salsa verde together. | 11. Top with half of the egg mixture, spreading evenly. | 12. Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese. | 13. Bake, uncovered, 30 minutes or until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pam cooking spray - - - -
    egg 3 separated 214.5 1.08 18.84 14.265
    purpose flour 3 tablespoons - - - -
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    vegetarian bean 1 can refried 368.52 59.94 23.4432 3.8628
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    salsa verde 1/3 cup 40.1067 5.3333 0.0 1.3312
    monterey jack pepper cheese 2 cups shredded - - - -

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



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