Chilis Rellenos Con Papas Y Queso Mexicano Recipe

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Chilis Rellenos Con Papas Y Queso Mexicano
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Ingredients
12
Count
Nutrition
495
Calories
Total time
68
Minutes
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Ingredients:

Directions:

  1. **Be sure you are working in a well-ventilated area.**.
  2. First begin by preparing the poblano chilis for roasting. Preheat oven to BROIL. Cut a slit lengthwise along one edge of each of the chilis.
  3. Arrange the chilis singly on a baking sheet.
  4. Broil for about 10-15 or until the chilis are slightly charred and skin starts to blister on all sides. Turn chilis often to roast evenly.
  5. Immediately place the roasted chilis in a paper bag and close bag tightly. Allow the chilis to sweat for 20 minutes.
  6. In the meantime, combine the leftover mashed potatoes, both cheeses, the cream cheese, salt, and white pepper in a bowl. Mix well.
  7. Once the chilis have been allowed to sweat, remove them from the bag and avoid tearing.
  8. Have a bowl or trash can handy and begin by carefully removing the peel, the seeds and the membrane from each chili. Do not touch your face while doing this. NOTE: The seeds will be clustered around the stem of the chili. Try not to break off the stem either.
  9. Once all the chilis are seeded and membrane removed now start stuffing the chilis with the potato/cheese mixture. You want to stuff the chilis full enough without too much spilling out the edge. Once you stuff one or two, you'll get the hang of it.
  10. Arrange the chilis on a baking sheet. Refrigerate until 1 hour before frying.
  11. About 10 minutes before frying the chilis, prepare the egg whites.
  12. Put the egg whites into a clean, greasefree bowl and using mixer, blend to firm peaks. In a separate bowl, beat the egg yolks until pale yellow. Fold in the egg whites.
  13. Scrape the egg mixture into a shallow dish. Then spread the flour onto a piece of waxed paper and season with some salt and pepper.
  14. Heat oil to a depth of 1/3 in electric skillet to 375 degrees.
  15. Coat a few chilis in flour first then in the egg.
  16. Fry the chilis in batches, but do not crowd. Cook until golden and crisp about 6-8 minutes, adding more oil if necessary. Drain on paper towel. Repeat the process until all the chilis are fried. Keep warm until ready to eat.
  17. Garnish with red pepper flakes if desired. We also love fresh tomatillo salsa for garnish, too!
  18. Any leftover potato/cheese mixture makes delicious potato pancakes.
  19. Diet, what diet?
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 494.88 Kcal (2072 kJ)
Calories from fat 254.92 Kcal
% Daily Value*
Total Fat 28.32g 44%
Cholesterol 110.17mg 37%
Sodium 1108.44mg 46%
Potassium 327.57mg 7%
Total Carbs 46.73g 16%
Sugars 5.79g 23%
Dietary Fiber 4.49g 18%
Protein 14.7g 29%
Vitamin C 4.3mg 7%
Iron 2.7mg 15%
Calcium 260.2mg 26%
Amount Per 100 g
Calories 192.56 Kcal (806 kJ)
Calories from fat 99.19 Kcal
% Daily Value*
Total Fat 11.02g 44%
Cholesterol 42.87mg 37%
Sodium 431.31mg 46%
Potassium 127.46mg 7%
Total Carbs 18.18g 16%
Sugars 2.25g 23%
Dietary Fiber 1.75g 18%
Protein 5.72g 29%
Vitamin C 1.7mg 7%
Iron 1.1mg 15%
Calcium 101.2mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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