Mexicandinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chiles Rellenos de Picadillo
From The Landmarks club cook book, 1903
Serves 1
Can be rolled in egg and bread crumbs before frying.
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
690Calories
41 gProtein
42 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein41 g
Carbohydrates42 g
Fiber8.4 g
Sugars15 g
Total Fat40 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol206 mg
Sodium1199 mg
Potassium1907 mg
Calcium123 mg
Iron11 mg
Magnesium113 mg
Phosphorus437 mg
Zinc7.6 mg
Copper0.7 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0.4 mcg
Vitamin E0.5 mg
Vitamin K7.7 mcg
Vitamin B61 mg
Vitamin B129 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate50 mcg
Choline11 mg
Caffeine0 mg
Water521 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 DE PICADILLO (MEXICO). . (Stuffed Green Peppers) : Choose large green peppers with a thick skin. Toast them for a few minutes (the Mexicans put them right on the coals, but they toast nicely on the stove or on a hot pan). Then remove the thin outer skin, the seeds and the veins, which are very hot (or, as the Mexicans sav, “muy bravo”). Let them soak in salt and water for an hour; this will remove all unpleasant fieriness. Stuff and fry either plain or rolled in egg and bread crumbs ; and before removing them from the fire pour over them some tomato sauce. To make the stuffing, chop up some cold meat fine, mix with it an onion, a clove
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.