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Chile Rellenos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.6285
Energy (kCal)1315.7427
Carbohydrates (g)125.8583
Total fats (g)68.2296
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place diced tomatoes and chopped onion in a sauce pan. | 2. Add seasoned salt, pepper and brown sugar. | 3. Heat to simmering and let the volume reduce so it isn't watery any longer. | 4. Rinse and seed the green chilies, place on a paper towel. | 5. Cut Monterey Jack into wedges. Put a wedge of cheese in each chile. | 6. Put the chilles in a greased baking dish. | 7. Beat 4-5 eggs and pour them over the chiles. | 8. Cover the pan with foil and bake at 350 for 30 minutes. The eggs will cook and set. | 9. Pour the tomato/onion sauce over the chiles and bake for an additional 20 minutes. | 10. Put shredded cheese over the top and bake for 10 minutes. | 11. Serve hot. Great with sour cream. Add hot sauce if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chilies 4 cans 388.6057 96.0 0.0 0.0
    tomato 1 quart diced - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    seasoning salt 1 teaspoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    monterey jack cheese 1 - - - -
    egg 4 -5 0.0 0.0 0.0 0.0
    mexican cheese 8 ounces grated blend 845.9639999999999 10.5008 48.6259 67.9946

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



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