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Chili Relleno Recipe
|Canned whole green chiles||4 Ounce, drained (1 Can)|
|Monterey jack cheese||8 Ounce, cut into strips (1 Package)|
|Eggs||4 , separated|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1 Tablespoon|
|Canned stewed tomatoes||16 Ounce (1 Can)|
Serving size: Complete recipe
Calories 1744 Calories from Fat 888
% Daily Value*
Total Fat 109 g167.5%
Saturated Fat 48.4 g242.1%
Trans Fat 0 g
Cholesterol 1085.9 mg
Sodium 3179.7 mg132.5%
Total Carbohydrates 98 g32.8%
Dietary Fiber 8.7 g34.9%
Sugars 17.8 g
Protein 95 g189.5%
Vitamin A 85.9% Vitamin C 124.4%
Calcium 191.4% Iron 83.7%
*Based on a 2000 Calorie diet
Put a cheese strip inside each chile.
Combine egg yolks, salt, and pepper, mixing well.
Beat egg whites with electric mixer until stiff peaks form; fold egg whites into yolks.
Dredge chiles in flour; dip in egg mixture.
Brown on both sides in a small amount of hot oil; drain on paper towels.
Place chiles in a lightly greased 13 x 9 x 2 inch baking dish.
Pour tomatoes over chiles.
Bake at 350° for 30 minutes.