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    You are in: Home / Recipes / Stuffed Chiles With Cheese Recipe
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    Stuffed Chiles With Cheese

    Average Rating:

    1 Total Reviews

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    • on April 22, 2012

      uh oh. they are gone & everybody is wondering why I didn't make more. This has a lot of sauce for 6 little peppers. I roasted my chiles on the gas stovetop. They are MILD. If you like a little heat, try poblanos. I couldn't find gouda so I used monterey jack. I wish I had used pepperjack. I did use the cream on top & liked it very much. It just added a bit of richness. I also tried not to cut a slit down the side - I cut off the tops & dug out the seeds with my fingers with 90% success rate. ;) I used a toothpick to hold together the 1 that split open so the cheese wouldn't spill out everywhere. DELICIOUS. And like any good appetizer, made me hungrier. I am thinking about grilling the peppers next time. I peeled them fairly easily under running water then dried them with paper towels. YUM! Made for PAC Spring '12.

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    Nutritional Facts for Stuffed Chiles With Cheese

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 51.8
     
    Calories from Fat 5
    11%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 1.1 mg
    0%
    Sodium 208.1 mg
    8%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.7 g
    22%
    Protein 2.8 g
    5%

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