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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put small T at top of each pepper just below the stem to keep it from exploding. | 2. To skin peppers - cook at 500° for about 15 to 20 minutes, turning every 5 minutes. They will be blistered and dark in spots. | 3. Seal peppers in plastic freezer bag for about 10 to 15 minutes to finish steaming the skin. Using the T you cut at the top, use a spoon to pull out the seeds and then peel the pepper. Seeding is much easier if you do it before peeling the pepper. Don't worry if they tear too much! | 4. Brown hamburger, add about 1/4 cup salsa and 1/4 cup red sauce. Place this on bottom of 2 qt casserole dish. | 5. Mix about 1/4 cup salsa and 1/4 cup red sauce with refried beans and layer on top of hamburger mixture. | 6. Insert large hunks of Monterey Jack cheese inside pepper cavity and lay them on top of the bean mixture. | 7. Beat egg whites until stiff, beat yolks some and fold into egg whites. Spoon on top of peppers and top with any shredded cheese. | 8. Bake at 350 for about 20 – 25 minutes - egg topping will be golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anaheim chilies	6			-	-	-	-
monterey jack cheese				-	-	-	-
salsa				-	-	-	-
pasta sauce enchilada	1	can		-	-	-	-
hamburger	1			585.1349	156.3988	2.8576	2.4494
bean	1	can	refried	80.0	11.3103	11.5862	1.3793
egg	2		separated	143.0	0.72	12.56	9.51

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