Directions:
- Using small sharp knife, cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seed; do not tear stems. Rinse out chilies. Drain on towels.
- Mix next 9 ingredients. Season filling with salt and pepper.
- Spoon about 1 tsp of filling in each chili. It should still be able to close. Arrange on baking sheet and refrigerate.
- Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
- Blend remaining ingredients in large bowl. Dredge each chili in mixture coating completely.
- Add to skillet ( in batches, you don't want to overcrowd) and fry until golden brown, turning once, about 5 minutes.
- Drain on paper towels and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.9 Kcal (234 kJ) | ||
| Calories from fat | 20 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 3% | |
|---|---|---|---|
| Cholesterol | 17.89mg | 6% | |
| Sodium | 140.82mg | 6% | |
| Potassium | 53.46mg | 1% | |
| Total Carbs | 6.21g | 2% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 235.46 Kcal (986 kJ) | ||
| Calories from fat | 84.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 3% | |
|---|---|---|---|
| Cholesterol | 75.37mg | 6% | |
| Sodium | 593.2mg | 6% | |
| Potassium | 225.21mg | 1% | |
| Total Carbs | 26.18g | 2% | |
| Sugars | 0.88g | 1% | |
| Dietary Fiber | 1.15g | 1% | |
| Protein | 9.77g | 5% | |
| Vitamin C | 2.9mg | 1% | |
| Iron | 1mg | 1% | |
| Calcium | 72.2mg | 2% | |
* 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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