Photo: Charles Deluvio
Grilled Chile Rellenos
10 ingredients
15 min + 20 min
4 servings
openrecipes
"A loose interpretation of the wonderful Mexican dish, vegetarian and non-greasy but very savory. Totally lacking in heat for families, but drop a chipotle or two into the sauce if you're cooking for masochists."
Estimated Nutrition (whole recipe, rough)
651
Calories
22g
Protein
38g
Fat
62g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 poblano peppers
- 3 medium potatoes, chopped
- 1 large sweet onion, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 1/4 cup peanut butter
- 1 clove garlic, minced (optional)
- 1/2 teaspoon ground cumin (optional)
- 1 pinch dried oregano
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes