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Add a photoServings: 4
Ingredients
- 1 whole green chilies
- 1/2 pound Monterey Jack cheese
- 3 egg whites
- 2 egg yolks
- 1 tbsp. flour
- Vegetable oil for frying
- 1 chicken bouillon cube
- 1 c. tomato sauce
- 3-4 ounce. green chili salsa
- Salt to taste
Directions
- Wash pepper, hold over gas flames till skin blisters. Remove skin, split and remove seeds (or possibly use canned whole green chilies). Fill chili with cheese. Beat egg whites till stiff. Beat egg yolks till thick, then stir in flour and salt. Mix in egg whites. Dip chilies in flour and egg batter. Fry in warm oil till brown; drain. Stack chilies in casserole. Add in bouillon cube to tomato sauce and salsa and stir till dissolved. Pour over chilies. Cover and cook in 350 degree oven for 20 min. Yield: 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 159 | 63% |
| Total Fat 17.7g | 22% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 965mg | 40% |
| Potassium 404mg | 12% |
| Total Carbs 7.73g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.24g | 3% |
| Protein 16.65g | 27% |
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