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Chile Relleno Souffle

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.2169
Energy (kCal)1477.0083
Carbohydrates (g)83.6223
Total fats (g)112.5708
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles. | 2. Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well. | 3. In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    cheddar cheese 1 grated - - - -
    monterey jack cheese 1 grated - - - -
    egg 5 357.5 1.8 31.4 23.775
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753

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



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