Chiles Rellenos

PATI JINICH(2)
Mrs. Marquez: "Para chuparse los dedos! I added a sopa de arroz…" Read More
6Ingredients
45Minutes
630Calories

Ingredients

US|METRIC
  • 8 poblano chiles (about 2 pounds)
  • 1 batch sauce (or salsa roja)
  • 4 cups cheese (grated melty, such as Monterey Jack, mozzarella or Muenster)
  • 4 eggs (separated)
  • 1/2 cup all purpose flour
  • vegetable oil (for frying)
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    NutritionView More

    630Calories
    Sodium32% DV770mg
    Fat72% DV47g
    Protein71% DV36g
    Carbs5% DV14g
    Fiber0% DV0g
    Calories630Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat26g130%
    Trans Fat0g
    Cholesterol330mg110%
    Sodium770mg32%
    Potassium200mg6%
    Protein36g71%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber0g0%
    Sugars2g4%
    Vitamin A30%
    Vitamin C4%
    Calcium80%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Mrs. Marquez a month ago
    Para chuparse los dedos! I added a sopa de arroz and refried beans
    Marci Banes a year ago
    This is a very authentic Chilie Rellenos recipe. It is a more time consuming than just pouring eggs over the chilies and baking but, much more flavorable. I would advice after frying, place the rellenos in the over for a few minutes to make sure the cheese is nice and melted. They were actually better the second night as leftovers.

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