You are here

Chili Relleno

the.instructor's picture
  Green chiles 8 Ounce (2 Cans, 4 Ounce Each)
  Jack cheese 1⁄2 Pound
  Flour 2 Tablespoon (For Coating)
  Tomato sauce/Canned mexican red chile sauce, heated 1 Cup (16 tbs)

Drain chiles, rinse, and cut a slit down the side of each; gently remove seeds and pith inside.
Stuff chiles with sticks of cheese (about 1/2 inch wide, 1/2 inch thick, and 1 inch shorter than the chile).
Have flour ready in a shallow pan.
Roll each chile in flour to coat all over; gently shake off excess.
Prepare coating (batter) just before you want to fry the chiles.
Coat and fry.
Top with heated sauce and garnish with cheese or onion.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1181 Calories from Fat 571

% Daily Value*

Total Fat 73 g112.7%

Saturated Fat 40.2 g200.8%

Trans Fat 0 g

Cholesterol 240 mg80%

Sodium 1482.9 mg61.8%

Total Carbohydrates 65 g21.7%

Dietary Fiber 7.8 g31.2%

Sugars 24.2 g

Protein 67 g133.5%

Vitamin A 127% Vitamin C 969%

Calcium 167.9% Iron 33.1%

*Based on a 2000 Calorie diet

Chili Relleno Recipe