Holiday_Express@yahoogroups.com
From Bon Appetit, Dec '86.
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each
chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on
towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon
about 1 t into each chili (do not overstuff; chili should close). Arrange
chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large
skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge
each chili in mixture, coating completely. Add chilies to skillet (in
batches; do not crowd) and fry until golden brown, turning once, about five
minutes. Drain on paper towels and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 63 | ||
Calories from Fat: 21 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 68.3mg | 21 % | |
Sodium 69.4mg | 2 % | |
Potassium 81.1mg | 2 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.7g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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