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Baked Chiles Rellenos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.244
Energy (kCal)1069.7008
Carbohydrates (g)59.9297
Total fats (g)44.4925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut a slit down the side of each chile and remove seeds and pith. | 2. Fold or stuff equal lamounts of cheese inside each chile. | 3. Arrange chiles side by side in a lightly buttered shallow 3-quart casserole or 9x13-inch baking dish. | 4. With an electric mixer, beat eggs until thick and foamy. | 5. Add milk, flour, and baking power; beat until mixture is smooth. | 6. Pour egg batter evenly over chiles and sprinkle with Cheddar cheese. | 7. Bake, uncovered, in a 375 degree F oven for about 30 minutes or until casserole is puffed and jiggles only slightly when gently shaken. | 8. Just before casserole is ready, heat marinara sauce to simmering and place in a small serving bowl. | 9. Quickly garnish hot casserole with olives and serve at once with marinara sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chilies 2 cans drained 194.3028 48.0 0.0 0.0
    monterey jack cheese 8 ounces cut 201.7333 0.0 44.88 1.1333
    butter - - - -
    egg 8 572.0 2.88 50.24 38.04
    milk 2/3 cup 99.2267 7.7755 5.124 5.3192
    purpose flour 1 cup 201.7333 0.0 44.88 1.1333
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    sharp cheddar cheese 2 cups shredded - - - -
    marinara sauce 1 can - - - -
    olive pitted ripe - - - -

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



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