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Stuffed Chiles with Olive Mole

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Submitted by maximus

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 ½ 355
CUPS ML OLIVES
ripe *
79
1 237
CUP ML MONTEREY JACK CHEESE
shredded
6 6
EACH EACH POBLANO PEPPERS *
½ 118
CUP ML ONIONS
chopped
1 15
TABLESPOON ML VEGETABLE OIL
1 15
TABLESPOON ML CILANTRO
chopped
2 3E+1
TABLESPOONS ML CORNMEAL
2 3E+1
TABLESPOONS ML TOMATO PASTE
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML CUMIN
1 ½ 355
CUPS ML BEEF STOCK

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?
Trans-fat Free, Low Carb
 

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