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Ingredientes
- 6 x Poblano chilies
- 1 c. Monterey Jack cheese cubed
- 1/2 c. Flour
- 3 x Large eggs
- 1 Tbsp. Water
- 1/4 tsp Salt
- 2 c. Lard or possibly vegetable oil for frying (more if neee
Direcciones
- Toast chilies on warm griddle on all sides till skins begins to blister.
- Place in plastic bag, seal bag, and allow chilies to steam for 20 min.
- Peel chilies, and throw away skins. Slit chilies lengthwise 1/4 inch from stem to 1/4 inch from tip.
- Remove seeds and piths; leave stem intact.
- Place equal amounts of cheese in chilies. Roll stuffed chilies in flour.
- Set aside.
- Separate Large eggs; beat whites till stiff. Beat yolks with water and salt; fold into whites Heat lard or possibly oil in skillet over medium heat. Dip chilies into egg mix. Fry till light golden. Drain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 760 | |
| Calories from Fat 691 | 91% |
| Total Fat 76.59g | 96% |
| Saturated Fat 31.16g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 233mg | 10% |
| Potassium 59mg | 2% |
| Total Carbs 8.27g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.31g | 0% |
| Protein 8.79g | 14% |
