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Chilies Rellenos Bake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.267
Energy (kCal)732.1528
Carbohydrates (g)18.1112
Total fats (g)57.1534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450*F. Remove stems, seeds, and veins from pepper. In a medium-size saucepan, bring a large amount of water to a boil. Add peppers and cook, uncovered, for 3 minutes. Drain peppers and invert onto paper towels. Cut the 4 ounces Colby-Monterey Jack cheese into pieces to fit inside pepper pieces. Place cheese inside pepper pieces. Arrange pepper pieces in a lightly greased 11"x7"x2" baking dish. | 2. In a medium-size bowl, whisk together the eggs, egg whites, and milk. Whish in the flour, cilantro, baking powder, salt, and cayenne. Pour egg mixture over pepper pieces. | 3. Bake for 15 minutes or until cheese is melted and batter is puffed and golden. Sprinkle the 1/3 cup shredded Colby-Monterey Jack cheese on top. Serve with the picante sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano chile 4 halved - - - -
    colby cheese 4 ounces 173.36 1.1308 10.4544 14.1284
    egg 3 214.5 1.08 18.84 14.265
    egg white 2 34.32 0.4818 7.194 0.1122
    milk 1/2 cup low-fat 276.0 6.648 2.748 28.608
    purpose flour 1/2 cup - - - -
    cilantro 1/2 teaspoon dried 0.0383 0.0061 0.0036 0.0009
    baking powder 1/2 teaspoon 1.219 0.6371 0.0 0.0
    salt 1/8 teaspoon - - - -
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    colby cheese 1/3 cup shredded 173.36 1.1308 10.4544 14.1284
    picante sauce 1/2 cup 32.0 8.0 0.0 0.0

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



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