Chiles Rellenos A La Hacienda
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Mexican | Posted | 1 | Servings |
INGREDIENTS
| 20 | oz | All-purpose flour |
| 4 | Eggs | |
| 1/2 | T | Salt |
| 1 1/2 | T | Baking powder |
| 3 | c | Water |
| 12 | Mexican green chiles | |
| roasted and peeled with | ||
| stems attached | ||
| 8 | oz | Cheddar cheese cut into |
| 1/4-inch square strips | ||
| 12 | ||
| strips | ||
| Vegetable oil for frying |
INSTRUCTIONS
Combine flour, eggs, salt and baking powder in a large bowl. Add three-fourths of the water, and whip well. Add the remaining water, and whip until it is pancake batter consistency. Make a small slit in each chile. Place one piece of cheese in each. Dip chile into batter until well-coated, and fry in hot oil (350 degrees) turning once, until browned. Note: Heat scale: Mild busted by Suzanne Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436 <SKnight436@aol.com> on Mar 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3842
Calories From Fat: 990
Total Fat: 112g
Cholesterol: 1274.5mg
Sodium: 7662.1mg
Potassium: 1997.6mg
Carbohydrates: 442.8g
Fiber: 15.4g
Sugar: 3.5g
Protein: 246.9g