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Add a photoRaciónes: 12
Ingredientes
- 12 x fresh chilies, poblano or possibly pasilla
- 8 ounce cheddar cheese, grated
- 8 ounce Monterey Jack cheese, grated
- 1 x (30-oz) can refried beans Batter
- 6 lrg Large eggs, separated
- 2 Tbsp. all-purpose flour
- 2 Tbsp. baking pwdr Healthy pinch of salt Additional all-purpose flour Vegetable oil for frying Salsa, if you like
Direcciones
- Preheat broiler. Arrange chilies on a baking sheet in a single layer. Broil till charred on all sides. Wrap in a plastic bag and cold. Peel skin from chilies. Carefully make a slit on one side of each chili. Remove and throw away seeds and gently pat dry, inside and out.
- In a bowl, combine cheeses. Set aside. Gently spread refried beans inside each chili and gently stuff each one with cheeses.
- For the batter: Beat egg yolks in a medium-sized bowl till slightly thickened. Beat egg whites in a large bowl till stiff but not dry. Fold into the beaten whites the egg yolks, 2 Tbsp. flour, baking power and salt.
- Place the additional flour in a flat dish. Pour the oil into a heavy large deep pan to a depth of 1 inch.
- Roll the chilies in the flour to coat. Working in batches, dip each chili into batter. Fry till golden, about 2 min per side. Transfer to paper towels using a slotted spatula. Serve with salsa, if you like.
- CHILI3 lbs. grnd beef1 large onion1 large bell pepper1 pack warm chili pwdr mix3 cans beans (1 - Northern Beans, 1 - Pinto Beans, 1 - Black Beans)
- 1 can Rotel (minced tomatoes with mild green chilies)
- 1 med. can tomato paste2 c. water
- Brown meat, onion, and pepper together. Then add in warm chili pwdr mix. (I added extra since it was so much meat.) Add in the remaining ingredients to the cooked meat mix. I let it cook for a couple of hrs in the crockpot.
- Nice if served with lowfat sour cream and grated cheddar cheese.
- This recipe was made for a work function and serves 12. It is suitable for adjustments. I also cook it on the stove (low - med heat) with 1 pound meat and 1 can pinto beans with all remaining ingredients adjusted. You will need more water depending on how long you let it simmer. The great thing about chili is which you can add in more or possibly less of ingredients depending on how spicy, meaty, tomatoey, etc which you like it. If I have fresh tomatoes on hand, I will cut them up instead of using the Rotel; sometimes I have 4 ounce. cans of mild green chilies to throw in when using my own fresh tomatoes. You can also substitute refried beans or possibly chili starter Bush's beans for a regular can of beans. Have fun experimenting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 200 | |
| Calories from Fat 129 | 65% |
| Total Fat 14.51g | 18% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 885mg | 37% |
| Potassium 180mg | 5% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.06g | 1% |
| Protein 13.22g | 21% |
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