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Classic Chili Rellenos With Anaheim Peppers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.6027
Energy (kCal)322.9275
Carbohydrates (g)24.8185
Total fats (g)14.6857
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To roast chilies: | 2. Place chile peppers on an aluminum foil-lined baking sheet. | 3. Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered. | 4. Place chile peppers in a heavy-duty zip-top plastic bag; seal. | 5. Let stand 10 minutes to loosen skins. | 6. Peel peppers, leaving stems attached. | 7. Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks. | 8. Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture. | 9. Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over). | 10. Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anaheim chilies 4 roasted peeled - - - -
    cheddar cheese cut - - - -
    egg 3 separated 214.5 1.08 18.84 14.265
    water 1 tablespoon 0.0 0.0 0.0 0.0
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    salt 1/4 teaspoon - - - -
    salsa - - - -

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



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