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Chiles Rellenos, Not Fried

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)86.6805
Energy (kCal)3449.62
Carbohydrates (g)705.5524
Total fats (g)31.1253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. Saute the onion until translucent, add garlic and cook 1 minute more. | 3. Add corn, salt and pepper, and saute about 2 minutes. | 4. Place in a bowl and cool. | 5. Stir in the Mexican Manchego cheese and set aside. | 6. Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact. | 7. Stuff the chiles with the corn mixture. | 8. Arrance the rice in a shallow buttered casserole. | 9. Nestle the stuffed chiles into the rice, in a single layer. | 10. Mix together the crema and red salsa and pour overall. | 11. Sprinkle with anejo cheese and place in the oven. | 12. Bake for 25 minutes and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    corn 3 cups 374.1 81.345 14.2245 5.8725
    manchego cheese 1 cup grated - - - -
    poblano chile 6 roasted peeled - - - -
    rice 4 cups cooked 2701.0 591.63 52.762 4.8839999999999995
    crema 1 cup - - - -
    salsa 1 cup 75.4 17.264 3.952 0.442
    anejo cheese 1/2 cup grated 246.18 3.0558 14.1504 19.7868

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



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