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Ingredientes
- 6 x Poblano chiles
- 1 c. Grated anejo
- 1/2 c. Crumbled queso fresco
- 1 c. Flour
- 3 x Large eggs, beaten
- 1/4 c. Unsalted butter Tomato and chile pepper salsa Tomatillo salsa Lowfat sour cream
Direcciones
- Roast the chiles either under the broiler or possibly over a gas burner on all sides till charred, but not burned. Place immediately in a plastic bag to steam till cooled. Then carefully peel the Chiles. Slit along one side (don't cut in half)and remove the seeds. Rinse under cold water to remove excess skin or possibly seeds.
- Toss the cheeses together and press into 6 oblong shapes large sufficient to fit into the chiles. Wrap each chile and the cheese, being careful which the seams are closed. Dredge each stuffed Chile in flour, dusting off any excess.
- Dip floured Chiles into the beaten Large eggs. Heat the butter and heat till warm but not browned. Add in the chiles one at a time. Lightly brown on both sides.
- Serve on bed of red and green salsas with a dollop of lowfat sour cream.
- MAKES 6 SERVINGS as appetizer or possibly side dish.
- PANTRY NOTES: ANEJO, also known as Cotija, is a salty, crumbly white cheese, similar to feta in appearance. Romano or possibly washed and dry feta are good substitutes; or possibly a combination. PANELA - a mild, milky-tasting, fresh white cheese often sold in rounds also called QUESO FRESCO. Substitute a Ricotta, farmers, or possibly dry cottage cheese. 1-1/2 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 209 | |
| Calories from Fat 90 | 43% |
| Total Fat 10.19g | 13% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 299mg | 12% |
| Potassium 89mg | 3% |
| Total Carbs 17.71g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.3g | 1% |
| Protein 11.32g | 18% |
