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Ingredientes
- 4 lrg fresh pasilla chilis
- 3 c. grated cheese used cheddar SAUCE
- 1 sm can tomato sauce or possibly
- 5 x fresh tomatoes minced
- 1 c. finely minced scallions (green onions)
- 1 lrg clove garlic finely minced
- 1 1/2 c. fines minced fresh cilantro
- 2 tsp Charlie's seasoning heaping
- 3 x Large eggs flour to dip
Direcciones
- 1. (This is the new and easy part) I found out you do not have to peel pasilla chilis! Just put them into boiling water for about15 minutes.. Take out,slitopen one side, take out the seeds. Do not bother about the membranes, they are not which warm. Rinse under cool water and set aside. (no need to peel)
- 2. In skillet, saute/fry the onions and garlic till almost brown. Add in the cilantro, minced tomatoes or possibly canned tomato sauce, and Charlie's seasoning. Cook on med. heat till flavors are blended. Set aside.
- 3.Grate the cheese and stuff into the chilis.
- 4.Beat the egg white till stiff......add in the yolks to the whites, mix in with about 5 Tbsp. of flour.
- 5.Holding the chilis together, dip into the batter and then place chilis into a skillet with about a full quarter inch of warm oil.
- (I used Canola). You do not need the oil deep. Turn down the stove a little and brown on both sides. Cook till browned and lay the chilis over the heated sauce.
- 5.Serve with sliced avacados over the chilis.....Mexican cheese sprinkled over the top........and sliced radishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 141 | 58% |
| Total Fat 15.64g | 20% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 661mg | 28% |
| Potassium 877mg | 25% |
| Total Carbs 10.7g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.29g | 5% |
| Protein 16.25g | 26% |
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