Chiles Rellenos Con Queso Recipe

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Servings: 6

Ingredients

Cost per serving $0.55 view details

Directions

  1. * California Chiles should be roasted and peeled.
  2. Prepare the tomato sauce and keep hot. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil 1/4" deep in a large skillet. Heat oil to 365 F. Beat egg whites in a clean medium bowl with clean beaters till stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mix to coat. Fry in warm oil till golden, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or possibly food processor and puree. Heat oil in a medium saucepan, add in tomato mix. Cook 10 min, stirring occasionally. Add in broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 148g
Recipe makes 6 servings
Calories 141  
Calories from Fat 93 66%
Total Fat 10.37g 13%
Saturated Fat 4.49g 18%
Trans Fat 0.06g  
Cholesterol 110mg 37%
Sodium 361mg 15%
Potassium 253mg 7%
Total Carbs 4.35g 1%
Dietary Fiber 1.2g 4%
Sugars 2.67g 2%
Protein 8.37g 13%
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