CHILE RELLENO SOUFFLE
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
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
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