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Classic Chili Rellenos With Anaheim Peppers Recipe

Classic Chili Rellenos With Anaheim Peppers Recipe

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Classic Chili Rellenos With Anaheim Peppers

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Ingredients

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Ingredients:

Serving

4 large green anaheim chilies, roasted and peeled, leave stems on
cheddar cheese, cut into sticks (or monterey jack)
3 eggs, separated
1 tbsp water
3 tbsp flour
1/4 tsp salt
salsa (optional)

Directions:

To roast chilies:.
Place chile peppers on an aluminum foil-lined baking sheet.
Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
Place chile peppers in a heavy-duty zip-top plastic bag; seal.
Let stand 10 minutes to loosen skins.
Peel peppers, leaving stems attached.
Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.59 Kcal (383 kJ)
Calories from fat	42.69 Kcal
		% Daily Value*
Total Fat	4.74g	7%
Cholesterol	122.76mg	41%
Sodium	348.79mg	15%
Potassium	59.33mg	1%
Total Carbs	7.32g	2%
Dietary Fiber	0.78g	3%
Protein	5.18g	10%
Iron	1.1mg	6%
Calcium	39.7mg	4%

Amount Per 100 g
Calories	190.12 Kcal (796 kJ)
Calories from fat	88.61 Kcal
		% Daily Value*
Total Fat	9.85g	7%
Cholesterol	254.82mg	41%
Sodium	724mg	15%
Potassium	123.16mg	1%
Total Carbs	15.2g	2%
Dietary Fiber	1.61g	3%
Protein	10.75g	10%
Iron	2.3mg	6%
Calcium	82.4mg	4%

* 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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