Baked Hatch Chile Rellenos
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 35.0816 |
| Energy (kCal) | 1720.1 |
| Carbohydrates (g) | 132.6126 |
| Total fats (g) | 122.0744 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking. | 2. Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done. | 3. Do not use hot Hatch chiles for this recipe unless you are a real chile-head! | 4. **Queso fresco in really too mild. | 5. Use the goat cheese even though its not authentic! | 6. Preheat oven to 350 degrees F. | 7. Spray a 9"x13" baking dish with nonstick spray. | 8. Melt butter in a large skillet over medium heat, and saute onion and garlic until soft. | 9. Add corn and salt and pepper to taste, and continue to saute until corn is done. | 10. Add cilantro, adjust seasoning, and set aside to cool. | 11. Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes. | 12. Remove chiles from water, drain well, and wipe dry inside and out. | 13. Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling. | 14. Place stuffed chiles in prepared baking dish, open side up. | 15. Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes. | 16. Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes. | 17. Serve with Mexican rice, refried beans, and hot corn tortillas. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| butter | 1/4 | cup | 342.0 | 15.714 | 10.686 | 28.8 | |
| onion | 1 1/4 | cups | chopped | 80.0 | 18.68 | 2.2 | 0.2 |
| garlic | 4 | cloves | minced | 17.88 | 3.9672 | 0.7632 | 0.06 |
| corn kernel | 2 | cups | frozen | 369.42 | 72.9534 | 10.2084 | 4.0044 |
| salt black pepper | ground | - | - | - | - | ||
| cilantro | 1 | bunch | stemmed chopped | - | - | - | - |
| hatch chile | 8 | seeded deveined mild | - | - | - | - | |
| monterey jack cheese | 8 | 8 | - | - | - | - | |
| cream | 2 | cups | sour | 910.8 | 21.298000000000002 | 11.224 | 89.01 |
| sharp cheddar cheese | 2 | cups | shredded | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.