Chile Rellenos
- Number of Servings: 9
Ingredients
1 can (27) ounces0 whole green chilies1 1/2 pounds monterey jack cheese, cut into 2-inch strips6 large eggs, separated6 tablespoons flourvegetable oilsalsa
stuff each chilie (being careful not to break skin) with cheese.
Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks until creamy in small bowl. Fold yolks and the flour into egg whites until just combined.
Add oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chilies in batter until well coated. Placein oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; drain on paper towels. Serve with salsa. Makes 8-10 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user DOLPHINFAN13.
Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks until creamy in small bowl. Fold yolks and the flour into egg whites until just combined.
Add oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chilies in batter until well coated. Placein oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; drain on paper towels. Serve with salsa. Makes 8-10 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user DOLPHINFAN13.
Nutritional Info Amount Per Serving
- Calories: 268.8
- Total Fat: 20.9 g
- Cholesterol: 169.6 mg
- Sodium: 672.3 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.1 g
- Protein: 12.4 g
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