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Chiles Rellenos

Appetizers & Snacks

Chiles Rellenos
Nutrition Facts
24 serving per container
Serving size 1 serving
Calories 90
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 9%
Trans Fat 0g  
Cholesterol 5mg 2%
Sodium 65mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 5%
Total Sugars 2g  
  Includes 1g Added Sugars 2%
Protein 1g
Calcium 22mg 2%
Iron 0.31mg 2%
Potassium 130mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • Chiles Rellenos:
  • 12 ea. small mild jalapeños
  • 2 ea. cloves garlic, finely chopped
  • 1/2 c. breadcrumbs, dry coarse
  • 1/2 c. cream cheese, softened
  • 1/2 ea. red onion, finely chopped
  • 1/4 c. cheddar cheese, shredded
  • 2 T. sun-dried tomato, finely chopped and drained
  • 1 T. fresh cilantro, chopped
  • 1 T. olive oil
  • 2 t. lemon juice
  • 1 t. lemon zest
  • 1/4 t. cumin
  • Pinch smoked paprika
  • Cream:
  • 2 ea. Avocados From Mexico
  • 1/2 c. sweet and sour sauce
  • 3 T. olive oil
  • 2 T. lemon juice
  • 2 T. cilantro
  • Salt and pepper to taste
Text Me Ingredients

Instructions

  1. Preheat the oven to 400°F.
  2. Cover a tray for baking with baking paper or foil.
  3. Bring 2 cups of to a boil in 2 different saucepans.
  4. Cut the chiles in half vertically; it is recommended to use gloves. Remove seeds and membranes.
  5. Add the chiles into water for 1 minute, or until the water is back to a boil. Remove from the water, rinse with cold water. Then place them in another pot of boiling water for 1 minute and rinse with cold water.
  6. In a skillet, heat the oil and cook the onion and garlic over medium-high heat until they are soft, approximately 2-3 minutes. Remove from heat.
  7. In a bowl, mix the cheeses, tomatoes, cilantro, cream, lemon peel, paprika, cumin, half of bread crumbs, onion and garlic mixture. Season with salt and pepper to taste.
  8. Fill each chile evenly with the mixture and place them on the baking pan. Cover with the remaining bread crumbs. Cook in the oven for 20 minutes.
  9. For the cream add the ingredients in a blender and blend. Add more oil if necessary.
  10. Serve stuffed chiles with avocado cream.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Chiles Rellenos
Amount Per Serving 24
Calories 90 Calories from Fat 0
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 9%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 5mg 2%
Sodium 65mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 5%
Total Sugars 2g  
  Includes 1g Added Sugars 2%
Protein 1g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.04mg 0.04%
Calcium 22mg 2%
Iron 0.31mg 2%
Potassium 130mg 2%
* Percent Daily Values are based on a 2000 calorie diet.

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