Directions:
- Before roasting poblano peppers puncture with knife to prevent bursting. Roast peppers under broiler until charred and blistered. Place in paper bag for 10 minutes to steam. Peel chilies. Make slit in stem end of each chile and remove seeds if desired (I leave them in). Insert a strip of cheese into each chile stuffing carefully to avoid breaking. Dip stuffed chilies into flour and then into batter. Fry in deep fat until golden brown turning once. Remove from grease and serve with heated sauce. To make batter sift dry ingredients together. Beat egg slightly and combine with buttermilk. Add to flour mixture stirring to mix. To make sauce, sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan then cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.13 Kcal (767 kJ) | ||
| Calories from fat | 95.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.59g | 16% | |
|---|---|---|---|
| Cholesterol | 36.6mg | 12% | |
| Sodium | 655.21mg | 27% | |
| Potassium | 300.42mg | 6% | |
| Total Carbs | 16.37g | 5% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 6.66g | 13% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 171.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 119.69 Kcal (501 kJ) | ||
| Calories from fat | 62.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 16% | |
|---|---|---|---|
| Cholesterol | 23.92mg | 12% | |
| Sodium | 428.22mg | 27% | |
| Potassium | 196.34mg | 6% | |
| Total Carbs | 10.7g | 5% | |
| Sugars | 2.73g | 17% | |
| Dietary Fiber | 1.54g | 9% | |
| Protein | 4.35g | 13% | |
| Vitamin C | 6mg | 15% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.7mg | 6% | |
| Calcium | 112.1mg | 17% | |
* 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.
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