Mexicandinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chiles Rellenos con Queso
From The Landmarks club cook book, 1903
Serves 1
Another variation can be stuffed with minced meat and fried.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
925Calories
50 gProtein
103 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories925 kcal
Protein50 g
Carbohydrates103 g
Fiber0.2 g
Sugars2.5 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol933 mg
Sodium1317 mg
Potassium602 mg
Calcium683 mg
Iron12 mg
Magnesium75 mg
Phosphorus883 mg
Zinc4.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D7.1 mcg
Vitamin C36 mg
Vitamin A488 mcg
Vitamin E2.9 mg
Vitamin K3.8 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.8 mg
Folate318 mcg
Choline722 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 9. The excerpt below is the record exactly as published.
CHILES RELLENOS CON QUESO (MEXICO). (Green Chiles stuffed with cheese) : Take big green chiles and put in hot oven until blistered. Remove from oven and wrap in a cloth, to keep the steam in to make them peel easier. Peel while still hot. Take out seeds and veins — and put inside each chile a long slice of American cheese. Dip into a light batter of eggs and flour with a little baking powder
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