Directions:
- Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
- Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
- Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.13 Kcal (574 kJ) | ||
| Calories from fat | 78.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 13% | |
|---|---|---|---|
| Cholesterol | 19.56mg | 7% | |
| Sodium | 225.59mg | 9% | |
| Potassium | 308.28mg | 7% | |
| Total Carbs | 7.25g | 2% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 5.6g | 11% | |
| Vitamin C | 43.1mg | 72% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 177.5mg | 986% | |
| Calcium | 227.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 130.08 Kcal (545 kJ) | ||
| Calories from fat | 74.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 13% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 7% | |
| Sodium | 214mg | 9% | |
| Potassium | 292.43mg | 7% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 1.62g | 7% | |
| Dietary Fiber | 3.99g | 17% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 40.9mg | 72% | |
| Vitamin A | 1.4mg | 49% | |
| Iron | 168.4mg | 986% | |
| Calcium | 216.1mg | 23% | |
* 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.
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