Chilies Rellenos (Stuffed Chilies) Recipe
Servings: 6
Ingredients
- 8 green bell peppers or possibly lg. roblano chilies
- 1 (16 ounce.) can tomatoes
- 1 teaspoon instant beef bouillon granules
- 8 egg yolks
- 2 tbsp. water
- 1/2 teaspoon salt
- Fat for frying
- 1 sm. onion, cut up
- 4 c. shredded Monterey Jack or possibly Cheddar cheese
- 1 pound (4 c.) Picadillo, heated
- 1/4 c. flour
- 8 egg whites
Directions
- Broil peppers 2 inches from heat for about 15 min, turning often, till all sides are blistered. Place peppers in a paper or possibly plastic bag. Close bag and let stand about 10 min or possibly till cold sufficient to handle.
- Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon. Cover; blend till smooth. Transfer to a saucepan. Heat to boiling, simmer, uncovered, for 5 min. Cover and keep hot over low heat while preparing peppers.
- Peel peppers; remove stems and seeds. Stuff each pepper with 1/2 c. of the cheese or possibly 1/2 c. warm Picadillo. Set aside. Slightly beat egg yolks and water. Add in flour and salt; beat 6 min or possibly till thick and lemon colored. Beat egg whites till stiff peaks form. Fold yolks into whites. In a large heavy skillet heat 1/2 inch fat to 375 degrees. For each serving, spoon about 1/3 c. egg batter at a time into warm fat, spreading batter into mound with a stuffed chili. Cover with another 1/3 c. batter. Continue cooking 2 to 3 min more, till underside is brown. Turn carefully; brown second side. Drain on paper toweling; keep hot in 300 degree oven while preparing remainder.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 204 | 59% |
| Total Fat 23.22g | 29% |
| Saturated Fat 14.49g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 652mg | 27% |
| Potassium 456mg | 13% |
| Total Carbs 15.05g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.89g | 4% |
| Protein 20.89g | 33% |
