Barcode · 0038794994601
Roasted chile relleno
How we calculate the Looksee Score →
Sold in United States
Allergens & Diet
1 allergen present
Allergens are declared by the manufacturer. Diet labels are as printed on the label — not verified by Looksee.
Contains
Nutrition
Per 100 g
1 serving = 10 ONZ (284 g)
Values from the manufacturer label, normalised per 100 g for comparison.
Tap any row for what it means and how it stacks against an adult's daily reference.
Fruit, veg & nuts content: 16% by weight — used in the Nutri-Score calculation.
Micronutrients
Vitamins & minerals
Per 100 g. Bars show % of an adult's daily reference intake. Tap any row for details.
Additives
5 detected
Risk levels follow EFSA, FDA, and national regulators. Where rules differ by region, Looksee shows the status that applies where this product is sold. Not medical advice.
Generally safe · 5
Acidity regulator
Colourant
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Ingredients
3 items
Listed in the order they appear on the label — by weight, most first. Percentages are estimated from label order where not declared.
Tap any ingredient to learn more. Colored dots mark flagged additives.
Show raw label text
Chile relleno filling (monterey jack cheese {pasteurized grade a milk, cheese cultures, salt and enzymes}, chile poblano, cheddar cheese {pasteurized grade a milk, cheese cultures, salt, annatto [color], enzymes}, fat free cheddar cheese {cultured pasteurized skim milk, water, whey, salt, sodium citrate, natural cheddar flavor, sodium phosphate, natural flavors, xanthan gum, locust bean gum, guar gum, color [paprika and turmeric extract], enzymes}, green onions, cornstarch, cilantro, garlic powder, black pepper, cayenne pepper, spice), chile relleno sauce (crushed tomatoes {crushed tomatoes, tomato puree, salt, citric acid, and calcium chloride}, tomato puree {vine-ripened fresh tomatoes, and salt}, water, onions, green chili peppers, cilantro, cornstarch, garlic powder, salt, spice, citric acid), chile poblano.
Data source
From Open Food Facts, licensed CC BY-SA 4.0.
Last updated May 14, 2026