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Stuffed Chiles with Olive Mole

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Yield

4 servings

Prep

10 min

Cook

30 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
1 ½ cups olives
ripe
* Camera
cup ricotta cheese Camera
1 cup monterey jack cheese
shredded
Camera
6 each poblano peppers * Camera
½ cup onions
chopped
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1 tablespoon vegetable oil Camera
1 tablespoon cilantro
chopped
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2 tablespoons cornmeal Camera
2 tablespoons tomato paste Camera
1 teaspoon chili powder Camera
½ teaspoon garlic powder Camera
½ teaspoon cumin Camera
1 ½ cups beef stock Camera
Trans-fat Free, Low Carb

Directions

Chop half the olives, slice the other half and reserve for mole.

Mix chopped olives, ricotta and Jack cheeses.

Slice down one side of chiles; remove seeds and spoon in filling.

Put ⅛ inch hot water in baking pan.

Place chiles in pan cut side up; cover with foil; bake at 350℉ (180℃). for 30 minutes.

Serve with mole sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 192 62% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 354mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 22g
Vitamin A 11% Vitamin C 6%
Calcium 25% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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