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    You are in: Home / Recipes / My Mom's Stuffed Green Chilis Recipe
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    My Mom's Stuffed Green Chilis

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Melanie B.'s Note:

    My mom used to make this recipe back in Pennsylvania. We didn't have access to fresh Green Chilis then, so she usually used the mild banana peppers that we could find in the grocery stores. Since moving to Arizona, I've been introduced to many amazing versions of chilis. I prefer to make this with New Mexico or Anaheim Green Chilis, but Poblanos will also do. I have also changed her original recipe to use butter instead of margarine and fresh mushrooms, parsley, garlic, and cheese, rather than the preserved stuff. Either way it is good!!!

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    Serves: 25


    stuffed ...

    Units: US | Metric


    1. 1
      Melt butter in a large saute pan and brown mushrooms. Add bread crumbs and garlic,saute for a 2-3 minutes. Add parsley and cheese, cook for another 1-2 minutes. Remove from pan. Add eggs and mix well. Add salt and pepper to taste. Allow to cool.
    2. 2
      Stuff chilis with filling. Bake in a 375 degree oven for 30 minutes. Turn half-way through to ensure proper roasting on both sides.
    3. 3
      Serve with a little extra fresh grated cheese.
    4. 4
      I like to freeze these and keep around for snacking or last minute appetizers.

    Ratings & Reviews:


    Nutritional Facts for My Mom's Stuffed Green Chilis

    Serving Size: 1 (61 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 71.2
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.9 g
    Cholesterol 28.4 mg
    Sodium 86.3 mg
    Total Carbohydrate 4.9 g
    Dietary Fiber 0.7 g
    Sugars 2.5 g
    Protein 2.5 g

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