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Chilies Rellenos

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

15 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 cups peanut oil
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4 ounces hot chili peppers
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½ pound cheddar cheese
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2 large eggs
separated
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1 tablespoon all-purpose flour
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¼ teaspoon salt
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¼ cup all-purpose flour
for dredging
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Ingredients

Amount Measure Ingredient Features
1.4 l peanut oil
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115.6 ml/g hot chili peppers
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226.8 g cheddar cheese
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2 large eggs
separated
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15 ml all-purpose flour
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1.3 ml salt
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59 ml all-purpose flour
for dredging
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Directions

Pour oil in electric deep fryer.

Preheat at 425 degrees F for 25 minutes.

Meanwhile, drain green chili peppers.

Discard seeds and cut into 12 strips.

Cut cheese into 12 cubes.

Wrap a chili strip around each cube of cheese; dredge each in flour; set aside.

Beat egg whites to a soft peak.

Beat together egg yolks, flour and salt until mixture is smooth; fold in beaten whites.

Coat each cube with egg mixture, drop in hot oil.

Fry until golden brown.

Spoon hot oil over chilies while frying to brown tops.

Remove.

Drain.

Serve on warm platter topped with red chili sauce or try rellenos sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 425g (15.0 oz)
Amount per Serving
Calories 316798% from fat
 % Daily Value *
Total Fat 345g 531%
Saturated Fat 68g 338%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 536mg 22%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 37g
Vitamin A 16% Vitamin C 22%
Calcium 43% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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