Ingredients For Vegetable Chiles Rellenos With Walnut Sauce And Cheese Recipe
12 Large poblano chiles
1 Cactus paddle
2 tablespoon Extra virgin olive oil, plus more for brushing
0.5 inch 1 red bell pepper, cut into dice
0.5 inch 1 zucchini, cut into dice
0.5 inch 1 chayotehalved lengthwise, pitted and cut into dice
Kosher salt
14 ounce One can hominy, rinsed and drained
0.5 cup Frozen Peas, Thawed
0.5 cup Golden raisins, soaked in warm water until plump, and drained
0.5 cup Chopped dried apricots, soaked in warm water until plump and drained
1 tablespoon Finely chopped oregano
1 cup Lightly packed cilantro, chopped
Freshly ground pepper
2 ounce Monterey Jack Cheese, Coarsely Shredded
2 ounce Oaxaca cheese, coarsely shredded
2 ounce Asadero or more monterey jack cheese, coarsely shredded
2 ounce Cotija cheese, finely shredded
Nutrition value
387
calories per serving
8 g Fat12 g Protein68 g Carbs8 g FiberOther
Current Totals
8 g Fat
12 g Protein
68 g Carbs
8 g Fiber
MacroNutrients
Carbs
68 g
Protein
12 g
Fiber
8 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
186 mg
Iron
6 mg
Vitamin A
975 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
55 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
1 mg
Phosphorus
153 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment