Chili Relanos
Chef: Richard Fletcher
Ethnic:
Mexican
Main Ingredient:
Chilli Pepper
Categories:
Main
Meal Type:
Dinner
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:40 minutes
Cook Time:20 minutes
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I have had this dish probably over a hundred times in my life and I must say this is the best one I have ever tasted. This is a different way of making Chile Relanos. I really do not like to deep fry my food. This version for me tastes better. Most Chile Relanos are not cooked properly. The batter is to thick.
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- 6 whole Anaheim Chile peppers
- 1/2 cup Mole sauce
- 1 cup queso fresco
- 3 cups tomato sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon cumin powder
Recipe
Heat tomato sauce with vinegar and cumin
If you have a gas range char the Chilies until the skins are blistery otherwise broil them until they are blistery. Once done put in paper bag. Allow to sit for 10 minutes then peel the chilies.
Stuff each pepper with a strip of cheese along with a tablespoon of mole.
Put in casserole pan.
After stuffing last Chile pour tomatoes sauce over the chilies along with Mexican crema.
Cook at 350 for 20 minutes.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Chili Relanos Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories173 | Calories from Fat 2 |
| % Daily Value * | |
| Total Fat 8g | 12% |
| Saturated Fat 4g | 20% |
| Monounsaturated Fat 2g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 21g | 7% |
| Sodium 257mg | 11% |
| Potassium 865mg | 25% |
| Total Carbohydrate 19g | 6% |
| Dietary Fiber 4g | 15% |
| Sugars 12g | |
| Protein 9g | 18% |
| Vitamin A | 34% |
| Vitamin C | 183% |
| Calcium | 21% |
| Iron | 3% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |