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Josefina's Chiles Rellenos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)151.4022
Energy (kCal)4835.9213
Carbohydrates (g)222.7441
Total fats (g)382.5621
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast the chiles on a griddle until they are completely cooked but not charred. | 2. Enclose the roasted chiles in a bag to sweat. | 3. In the meantime, make the salsa by liquefying the tomato, onions, garlic, cumin seeds, and salt in a blender. | 4. Put the salsa to simmer. | 5. Peel the outer layer of skin from the chiles, and make a small slit in each, leaving the stem intact. | 6. Carefully, take out the seeds from the chiles and fill each poblano with cheese. | 7. Add oil to large skillet over medium heat. | 8. Put egg whites in a bowl and beat until frothy. Add yolks and beat again. | 9. Put the flour on a plate and place the chiles in the flour until covered. | 10. Dip the chiles, one by one, into the batter and carefully place in pan with hot oil. | 11. Fry chiles on each side until golden brown but not burned. | 12. Place the chiles on a paper towel to drain excess grease. | 13. Serve with salsa on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano chile 6 - - - -
    egg 5 separated 357.5 1.8 31.4 23.775
    mexican cheese 1 lb 1691.9318 21.0017 97.2521 135.9896
    flour 1 cup 578.28 126.6054 9.401 2.2436
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    tomato 5 201.0495 43.449 9.8291 2.2339
    onion 2 128.0 29.888 3.52 0.32
    garlic clove 3 - - - -
    cumin seed - - - -
    salt - - - -

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



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