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Ingredients
US|METRIC
4 SERVINGS
- 6 Anaheim chile peppers (medium-to-large, unpeeled, stems attached)
- 1 cup cheddar cheese (grated)
- 1 cup jack cheese (Monterrey, grated)
- 1/2 cup milk
- 1/2 cup all purpose flour (plus 1/4 cup for coating)
- 2 eggs (separated)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. olive oil (plus enough to coat deep skillet to approx. 1/4-inch)
- 1 Tbsp. olive oil
- 2/3 medium onion (chopped)
- 3 garlic cloves (smashed)
- 1/3 cup all purpose flour
- 28 oz. crushed tomatoes (can)
- 2 cups chicken stock (preferably homemade)
- 2 tsp. kosher salt
- 1 1/2 tsp. dried oregano
- 1/4 tsp. ground black pepper
- 1 bay leaf
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories740Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol165mg55% |
Sodium2600mg108% |
Potassium2190mg63% |
Protein37g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate91g30% |
Dietary Fiber25g100% |
Sugars34g |
Vitamin A400% |
Vitamin C70% |
Calcium60% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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