Variation On Chilis Rellenos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Ancho/pablano chilis per | |
| person | ||
| 1/3 | c | Refried beans per person, up |
| to 1/2 | ||
| 1/2 | oz | approx monterrey jack |
| cheese per chilicut in | ||
| matchsticks | ||
| Grated jack or cheddar | ||
| cheese |
INSTRUCTIONS
Place chilis on a cookie sheet under the broiler until blistered, turning to blister on all sides. Place them in a clean brown paper bag and fold down the opening until cool. Then remove from bag and strip off the thin peel. Gently slice off the stem and remove the seeds. You don't have to be terribly compulsive about this. Stuff the peppers with the beans and add a matchstick of cheese into each chili. Place in an oiled casserole and top with grated cheese. Bake at 350 F for about 20-30 minutes until hot throughout and cheese is melted. Serve with corn tortillas, corn chips, and some fresh salsa. Posted to JEWISH-FOOD digest V96 #68 Date: Wed, 30 Oct 1996 17:18:46 -0800 (PST) From: dkuttner@proaxis.com (Donna Holberg Kuttner)
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“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3537
Calories From Fat: 2495
Total Fat: 278.2g
Cholesterol: 845.2mg
Sodium: 3342mg
Potassium: 1645.2mg
Carbohydrates: 7.6g
Fiber: 0g
Sugar: 1.8g
Protein: 236.9g