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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the chiles:. | 2. Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies. | 3. Keep the broiler on. | 4. Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles. | 5. In a large saucepan, heat 1/2" of shortening till very hot. | 6. Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain. | 7. Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese. | 8. Serve immediately, accompanied by your favorite salsa. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	8 -10			-	-	-	-
cheddar cheese	3/4	lb	grated mild	598.7426	36.4349	45.6201	30.2093
purpose flour	1/2	cup		-	-	-	-
salt	2 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable shortening				-	-	-	-
egg yolk	4		beaten	218.96	2.4412	10.7848	18.0472
egg white	4		beaten	68.64	0.9636	14.388	0.2244
sharp cheddar cheese	1/4	lb	grated	464.9327	2.4154	27.4991	38.3513
salsa			prepared	-	-	-	-

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