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Mock Chile Relleno Recipe
|Canned whole green chiles||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Shredded monterey jack cheese||6 Ounce (1 1/2 Cups)|
|Canned tomatoes||14 1⁄2 Ounce, drained and sliced (1 Can)|
|Eggs||3 , separated|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
Calories 367 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 220.6 mg
Sodium 823.4 mg34.3%
Total Carbohydrates 19 g6.5%
Dietary Fiber 3.1 g12.3%
Sugars 3.5 g
Protein 22 g43.2%
Vitamin A 34% Vitamin C 49.1%
Calcium 56.1% Iron 17.2%
*Based on a 2000 Calorie diet
1.Take the chilies and remove the seeds from them.
2.Cut the seedless chilies into thin strips.
1.Grease the bottom and sides of a slow cooker and put half the chilies at its bottom.
2.Top the layer of chili with Cheddar cheese.
3.Spread the leftover chilies on the top along with Jack cheese and tomatoes.
4.In a bowl beat egg whites until stiff.
5.In a separate bowl beat egg yolks with milk and once done, transfer the mix into egg white bowl.
6.Put the entire mixture on the flour and mix well.
7.Once done, pour the flour mixture inthe cooker, topping the tomatoes.
8.Cover the cooker and put it on HIGH heat for 2-3 hrs.