The Recipe Critic · by Alyssa Rivers
Chile Relleno
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 24%
CARBS 12G17% OF CAL
3G FIBER0G ADDED4G INTRINSIC5G OTHER4G TOTAL SUGAR
FAT 22G68% OF CAL
7G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers stuffed with queso fresco and Monterey Jack cheese, dipped in a fluffy egg batter, and fried until golden. These chiles rellenos are crispy outside with a gooey, creamy filling.
startermexican🍪 sheet pan🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 6 poblano peppers
- ½ cup queso fresco cheese
- 1 cup Monterey jack cheese
- 3 large eggs
- ⅓ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Extra flour for dusting peppers
- 2 cups vegetable oil for frying
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 24%
CARBS 12G17% OF CAL
3G FIBER0G ADDED4G INTRINSIC5G OTHER4G TOTAL SUGAR
FAT 22G68% OF CAL
7G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 15m
- Sodium
- 627mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 293mg
- Calcium
- 219mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.