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Chili Relleno

southern.chef's picture
  Canned whole green chiles 4 Ounce, drained (1 Can)
  Monterey jack cheese 8 Ounce, cut into strips (1 Package)
  Eggs 4 , separated
  Pepper 1⁄8 Teaspoon
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Vegetable oil 1 Tablespoon
  Canned stewed tomatoes 16 Ounce (1 Can)

Rinse chiles, and remove seeds.
Put a cheese strip inside each chile.
Combine egg yolks, salt, and pepper, mixing well.
Beat egg whites with electric mixer until stiff peaks form; fold egg whites into yolks.
Dredge chiles in flour; dip in egg mixture.
Brown on both sides in a small amount of hot oil; drain on paper towels.
Place chiles in a lightly greased 13 x 9 x 2 inch baking dish.
Pour tomatoes over chiles.
Bake at 350° for 30 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1744 Calories from Fat 888

% Daily Value*

Total Fat 109 g167.5%

Saturated Fat 48.4 g242.1%

Trans Fat 0 g

Cholesterol 1085.9 mg362%

Sodium 3179.7 mg132.5%

Total Carbohydrates 98 g32.8%

Dietary Fiber 8.7 g34.9%

Sugars 17.8 g

Protein 95 g189.5%

Vitamin A 85.9% Vitamin C 124.4%

Calcium 191.4% Iron 83.7%

*Based on a 2000 Calorie diet

Chili Relleno Recipe