| |
| Chiles on the Grill |
| |
| 4 |
|
small poblano chiles |
|
| 1 Tbs |
|
olive oil |
|
| 1/4 tsp |
|
salt |
|
| 1/8 tsp |
|
ground black pepper |
|
| 4 oz |
|
pepper Jack cheese, cut into 4 equal pieces |
|
| 1/2 cup |
|
thick and chunky salsa |
|
|
|
|
| |
| 1 |
Prepare grill to medium heat. |
| 2 |
Keeping the stem intact, halve each pepper lengthwise; remove seeds and membranes. Brush peppers with olive oil; season with salt and pepper. |
| 3 |
Stuff each pepper with 1 piece of cheese and 2 tablespoons salsa. Grill about 10 minutes, gently turning once, until pepper is tender, skin is cracked and cheese has melted. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
162.90 |
|
| Calories From Fat |
|
106.75 |
|
| |
|
% Daily Value |
| Total Fat 12.13g |
|
18% |
|
| Saturated Fat 5.88g |
|
29% |
|
| Cholesterol 25.23mg |
|
8% |
|
| Sodium 441.07mg |
|
18% |
|
| Potassium 245.69mg |
|
7% |
|
| Carbohydrates 6.51mg |
|
2% |
|
| Dietary Fiber 1.21g |
|
4% |
|
| Protein 8.26g |
|
16% |
|
|
|
| |
| Recipe Type |
| Appetizer, Barbecue, Side Dish, Snack, Vegetarian |
| |
| Recipe Source |
|
|
|
|
