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Green Chilies Stuffed With Frijoles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.7476
Energy (kCal)669.1918
Carbohydrates (g)117.3852
Total fats (g)6.4327
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First roast and peel the poblano peppers. | 2. Next: | 3. Preheat oven to 350°F | 4. Wear rubber gloves. Take a pepper and slice down the one side. Do this to each pepper [see why you need the stem?] Now carefully remove the stem and the seeds. Keep the pepper intact. | 5. Now mix the beans with the scallions and stuff the pepper with 2 tbsp heaping of the bean mix. | 6. Place in a greased 2 quart dish. Top with the shredded cheese if you desire. | 7. Bake for 15 minutes or untl heated thru. Top with some Red Chili sauce or other favorite Mexican sauce. | 8. For the Vegan option, use a Vegan shredded cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano pepper 12 - - - -
    vegetarian bean 23 ounces refried 541.1918 88.0252 34.4276 5.6727
    scallion 4 diced 128.0 29.36 7.32 0.76
    mexican cheese soy 1 cup shredded - - - -

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



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