Best Chile Relleno Souffle Recipes

CHILE RELLENO SOUFFLE

Chile Relleno Souffle image

Make and share this Chile Relleno Souffle recipe from Food.com.

Provided by IndyEater

Categories Mexican

Time 2h20m

Yield 20 1/2 cup, 20 serving(s)

Number Of Ingredients 9

Ingredients

1 (27 ounce) can diced green chilies
1 lb cheddar cheese, grated
1 lb monterey jack cheese, grated
5 eggs
1 (14 ounce) can evaporated milk
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (10 ounce) can enchilada sauce

Steps:

Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles.
Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well.
In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes.

Nutrition Facts : Calories 238.4, Fat 17.4, SaturatedFat 10.4, Cholesterol 102.7, Sodium 905.9, Carbohydrate 6.1, Fiber 0.6, Sugar 1.7, Protein 14.7

CHILE RELLENO SOUFFLE

CHILE RELLENO SOUFFLE image

Categories Cheese Egg Pepper Casserole/Gratin Fall Healthy

Yield 6 ea

Number Of Ingredients 10

Ingredients

1 1/2 lbs. whole green chiles (Anaheim or New Mexico)
2 tbsp vege oil
1med. onion, chopped
2 tsp. salt
4 corn tortillas cut into 1-in pieces
1/2 lb. gueso fresco or jack cheese, grated
4 large eggs, separated
2 sp. flour
12 cup chopped cilantro
Salsa

Steps:

roast peppers, remove skin and seeds - chop to bite-size pieces or smaller. Preheat oven to 375. Heat oil in frying pan over med-hi heat, add onion and 1 tsp. salt, and cook, stirring, till onion is soft. Add tortillas and stir to coat. Transfer onion-tortilla mixture to and 8 by 8 in. baking pan or pyrex dish. Sprinkle half the chopped chiles and half the gueso fresco on top. In a small bowl, whisk egg yolks with flour. In a large clean bowl with a clean whisk or beaters, beat egg whites and remaing tsp. salt till soft peaks form. Fold egg whites into egg yolk mixure; spread half on the cassarole and sprinkle remaining chilies on top. Spread remaining egg mixture over chiles and sprinkle with remaing gueso fresco. Bake till golden and puffy, 20 to 25min. sprinkle with celantro and serve with salsa.

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