Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
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
- 8 Whole Anaheim Chilies, Charred, peeled and seeded
- 1/2 lb Monterey Jack Cheese
- 3 Eggs
- 1 Jalapeno Chile, seeded and minced
- 1/4 Cup Flour
- 1/2 Tsp Salt
- 3/4 Cup Milk
- 1 Cup Grated Cheddar Cheese
Directions
Preheat oven to 350f. Oil a 9 x 13 inch baking dish
Stuff each chile with cheese stick and place it in baking dish.
Beat together the eggs, jalapeno, flour, salt and milk in a bowl; pour over chilies. Sprinkle cheese over top.
Bake for about 35 minutes, or until golden brown. Cool for 10 minutes before serving.
To roast chilies, place in a preheated 450f oven on a cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots.
Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides.
Or, hold over gas burner, turning until all sides are charred.
Place in a bag or covered bowl for about 10 minutes. Skin should peel right off.
Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
Category:Tex-Mex Recipes
Category:Tex-Mex Vegetarian