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Chilli Relleno

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  Green chiles/Roasted pimentos 4
  Monterey jack cheese 1 Ounce
  Egg 1 , separated
  Water 1 Tablespoon
  Salt 1 Pinch
  Bread slice 1 (Made Into Crumbs)
  Tomato juice 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Cayenne/Oregano 1 Dash

Remove seeds from chilies. (Or use long "fingers" of roasted pimentos folded in half lengthwise.) Cut cheese into strips and stuff into chilies.
Mix egg yolk with water.
Beat egg white with salt until it is very stiff.
Fold yolk into stiff egg whites.
Add crumbs, stir.
Dip chiles into batter.
Refrigerate 1/2 hour.
Heat tomato juice with remaining ingredients.
Cook chiles in tomato juice mixture until they're thoroughly heated.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 314 Calories from Fat 125

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 6.8 g34%

Trans Fat 0 g

Cholesterol 241.5 mg80.5%

Sodium 679.5 mg28.3%

Total Carbohydrates 29 g9.6%

Dietary Fiber 2.4 g9.7%

Sugars 11.3 g

Protein 18 g36.9%

Vitamin A 44.5% Vitamin C 237.8%

Calcium 28.7% Iron 18.2%

*Based on a 2000 Calorie diet


Chilli Relleno Recipe