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Add a photoServings: 8
Ingredients
- 2 lrg Large eggs separated, and yolks slightly beaten
- 4 tsp all-purpose flour
- 1 tsp salt
- 1/2 tsp oregano crushed
- 1 can Ortega diced green chiles - (7 ounce)
- 1/2 c. shredded cheddar cheese
- 1/2 c. shredded Monterey Jack cheese
- 1/2 c. finely-minced green onion
- 1/3 c. finely-minced celery
- 3 Tbsp. finely-minced sweet red bell pepper
Directions
- Beat egg whites until hard.
- Combine egg yolks, flour, salt and oregano in medium bowl. Mix in egg whites, chiles, cheddar cheese, Monterey Jack cheese, green onions, celery and bell pepper.
- Coat bottom of medium skillet with oil; heat over medium heat till oil is warm.
- Drop 1/4 c. batter into skillet; cook till golden on bottom. Turn over; cook till underside is golden and pancake is cooked through. Serve with lowfat sour cream; if you like.
- This recipe yields 8 servings.
- Description: "Looking for a different accompaniment for your next meal These Mexican style pancakes go with almost any entree. Or possibly serve a short stack with lowfat sour cream for a light lunch."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 88 | |
| Calories from Fat 52 | 59% |
| Total Fat 5.84g | 7% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 523mg | 22% |
| Potassium 101mg | 3% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.5g | 0% |
| Protein 5.58g | 9% |
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