Chili Biscuit Relleno Recipe

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Chili Biscuit Relleno
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Ingredients
4
Count
Nutrition
70
Calories
Total time
23
Minutes
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Ingredients:

Directions:

  1. Cut the Velveeta into small cubes. Drain the chilis.
  2. Spray 10 cups of a medium-sized muffin pan with cooking spray. Sprinkle each lightly with cornmeal.
  3. Press 1 piece of biscuit dough onto bottom and up sides of each cup.
  4. Fill center of each cup with Velveeta cubes. Top each with 1 teaspoon chilis.
  5. Bake at 375 degrees for 12-14 minutes, or until biscuits are golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 69.97 Kcal (293 kJ)
Calories from fat 39.4 Kcal
% Daily Value*
Total Fat 4.38g 7%
Cholesterol 5.64mg 2%
Sodium 284.71mg 12%
Potassium 27.23mg 1%
Total Carbs 5.46g 2%
Sugars 2.27g 9%
Dietary Fiber 0.28g 1%
Protein 2.22g 4%
Vitamin C 11.5mg 19%
Iron 0.2mg 1%
Calcium 58.6mg 6%
Amount Per 100 g
Calories 236.24 Kcal (989 kJ)
Calories from fat 133.01 Kcal
% Daily Value*
Total Fat 14.78g 7%
Cholesterol 19.04mg 2%
Sodium 961.28mg 12%
Potassium 91.93mg 1%
Total Carbs 18.43g 2%
Sugars 7.67g 9%
Dietary Fiber 0.94g 1%
Protein 7.49g 4%
Vitamin C 38.8mg 19%
Iron 0.6mg 1%
Calcium 197.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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