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Chili Rellenos En Croute With Tomato Cilantro Sauce Recipe

by CookEatShare Cookbook
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Servings: 12

Ingredients

Cost per serving $0.96 view details

Directions

  1. Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese mix, set aside. Remove filo from box and lay out flat on work surface. With melted butter and pastry brush, take one sheet of the filo at a time, paint with the butter. Mix in half, place chili in corner and roll up brushing all unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 min.
  2. SAUCE: Saute/fry onion in extra virgin olive oil till clear, then add in tomatoes and cook another 5-10 min till liquid evaporated. Add in salt and minced cilantro. To serve, place sauce on plate and add in chili rellenos. Serve with rice.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 66g
Recipe makes 12 servings
Calories 295  
Calories from Fat 249 84%
Total Fat 28.11g 35%
Saturated Fat 18.0g 72%
Trans Fat 0.0g  
Cholesterol 75mg 25%
Sodium 340mg 14%
Potassium 39mg 1%
Total Carbs 0.64g 0%
Dietary Fiber 0.0g 0%
Sugars 0.32g 0%
Protein 10.5g 17%
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