Stuffed Chile Salad
4340 mins (prep 20, cooking 4320)
14 ingredients
6 servings
This makes a nice side for a Mexican dinner or you can make a lunch out of it with grilled chicken or a quesadilla. Poblanos are a fairly mild chile but as with most chiles their heat varies even within their same type. Recipe from Diana Kennedy's The Essential Cuisines of Mexico. Plan ahead because the chiles should marinate for at least 2 days.- Nuevo Leon

Categories:  side-dish , salad , vegan , fruit , peppers , served-cold , north-american , presentation , mexican , taste~mood , >-1-day , spicy , vegetarian , vegetable , time-to-make ,
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Serving Size (29.05 g)
Servings 6
Amount per Serving
Calories 67.15 Calories from Fat 66.6
% Daily Value *
Total Fat 7.4g 68.28%
Saturated Fat 1.02g 30.65%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1.01mg 0.25%
Total Carbohydrate 0.21g 0.42%
Dietary Fiber 0.01 g 0.25%
Sugars 0.02 g %
Protein 0.03g 0.38%
Vitamin A 0.05IU% Vitamin C 0.16mg%
Calcium 1.72mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried marjoram, small, poblano chiles, finely chopped white onions, fresh lime juice, lettuce leaf, chopped fresh cilantro