Serving Size:
2 chile pepper halves

    Diet Types:
  • Diabetes
  • Dialysis


  • 1/4 medium onion
  • 1 garlic clove
  • 2 Anaheim chile peppers
  • 1 tsp + 1 cup canola oil
  • 1/4 pound lean ground beef
  • 2 ounces asadero cheese
  • 2 ounces ricotta cheese
  • 1 egg white
  • 1/4 cup all-purpose flour


  1. Dice the onion and mince the garlic clove.
  2. In either a hot skillet or directly onto the flame, heat chile peppers until skin is evenly blackened. Carefully, wrap chiles in plastic wrap or paper bag to continue to soften and cool.
  3. Place 1 teaspoon oil, diced onion and garlic in a skillet over medium heat to soften. Add ground beef and cook until it crumbles and is brown. Set aside in a bowl.
  4. Once chile peppers have cooled, peel off blackened skin and cut in half lengthwise. Remove the seeds and clean out the inside.
  5. Add the asadero and ricotta cheeses to the cooled ground beef mixture. Stuff each chile half with this mixture.
  6. In a small bowl beat the egg white.
  7. Heat oil in a skillet. Coat each chile with a light layer of flour and then dip into the egg white to cover. Fry each chile in oil until golden.

Helpful hints

  • Run chiles under cold water to remove blackened skin.
  • Substitute poblano chiles or small bell peppers if Anaheim chiles are unavailable.
  • Queso asadero is a creamy semi-soft white cheese often used in Mexican cooking. If unavailable substitute mozzarella cheese.

Nutrients per serving

Calories 405

Protein 25 g

Carbohydrates 20 g

Fat 25 g

Cholesterol 76 mg

Sodium 297 mg

Potassium 457 mg

Phosphorus 327 mg

Calcium 287 mg

Fiber 1.2 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 1 starch
  • 1 vegetable, medium potassium
  • 2 fat

Carbohydrate choices


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