CHILE RELLENO SOUFFLE
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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