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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 305
% Daily Value**
Total Fat 12g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 27mg
Sodium 353mg
Total Carbohydrate 36g
Dietary Fiber 1g
Sugars 3g
Protein 12g
Vitamin A  12%Vitamin C  90%
Calcium  24%Iron  8%
Potassium  8%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chile Rellanos

Date Added: June 11, 2009


1 Cup Corn drained (12-ounce)
1 Cup Monterey Jack Cheese shredded
1 Ounce Tequila
4 Poblano Peppers or New Mexican/Anaheim for less heat
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1. In a skillet roast peppers until soft.

2. Let cool. Peel skin and de-seed. Stuff pepper with corn.

3. Place in a baking dish. Top peppers with cheese and pour tequila on top of cheese.

4. Place under broiler and cook until cheese melts and remove.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 90% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cheese, Corn, Alcohol allergies.
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