|Chiles poblanos (see Note)|
|Picadillo (see Note)|
|as needed||as needed||Flour for dredging|
|Tomato Broth for Chiles Rellenos|
Per serving: Calories, 430; Protein, 24 g; Fat, 30 g (62% cal.); Cholesterol, 210 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 460 mg.
For cheese-filled chiles, use chunks of American Muenster or Monterey jack cheese instead of the picadillo.
For baked chiles rellenos, omit the egg batter and simply bake the stuffed chiles in a casserole until they are heated through. Serve with the tomato broth as in the basic recipe.
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