Chile Relleno "Soufflé" Recipe

Name: Chile Relleno "Soufflé"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds whole green chiles (Anaheim or New Mexico); 2 tablespoons vegetable oil; 1 medium onion, chopped; 2 teaspoons salt; 4 corn tortillas (6 in. each), cut into 1-in. pieces; 1/2 pound queso fresco or jack cheese, grated; 4 large eggs, separated; 2 tablespoons flour; 1/2 cup chopped cilantro; Hot sauce and/or salsa (optional)

Servings: persons

1 1/2 pounds whole green chiles (Anaheim or New Mexico)
2 tablespoons vegetable oil
1 medium onion, chopped
2 teaspoons salt
4 corn tortillas (6 in. each), cut into 1-in. pieces
1/2 pound queso fresco or jack cheese, grated
4 large eggs, separated
2 tablespoons flour
1/2 cup chopped cilantro
Hot sauce and/or salsa (optional)

1
Preheat broiler. Arrange chiles in a single layer on a baking sheet and broil until charred on all sides, turning chiles as necessary. Wrap in foil and let sit 15 minutes. Remove charred skin, stems, and seeds. Chop chiles and set aside.
2
Preheat oven to 375u00b0. Heat oil in a large frying pan over medium-high heat, add onion and 1 tsp. salt, and cook, stirring, until onion is soft. Add tortillas and stir to coat. Transfer onion-tortilla mixture to an 8- by 8-in. baking pan. Sprinkle half the chopped chiles and half the queso fresco on top.
3
In a small bowl, whisk egg yolks with flour. In a large clean bowl with a clean whisk or beaters, beat egg whites and remaining tsp. salt until soft peaks form. Fold egg whites into egg yolk mixture; spread half on the casserole. Sprinkle remaining chiles on top. Spread remaining egg mixture over chiles and sprinkle with remaining queso fresco. Bake until golden and puffy, 20 to 25 minutes. Sprinkle with cilantro and serve with hot sauce.
4
Note: Nutritional analysis is per serving.
5
You can also char the chiles on the burners of a gas stove or on a grill.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds whole green chiles (Anaheim or New Mexico), 2 tablespoons vegetable oil, 1 medium onion, chopped, 2 teaspoons salt, and more.

Yes, Chile Relleno "Soufflé" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chile Relleno "Soufflé"

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