Chile Rellenos Soufflé Recipe

Name: Chile Rellenos Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 Poblano (sometimes labeled Pasilla) peppers; 1 cup shredded Monterrey Jack cheese, divided; 3 eggs, egg whites and yolks separated into two bowls; 2 teaspoons flour; 2 teaspoons cornmeal; 1 teaspoon baking powder; 1 teaspoon water; Dash of salt; Paprika; 1 to 2 cups chile con carne or enchilada sauce, of choice, for topping

Servings: persons

4 Poblano (sometimes labeled Pasilla) peppers
1 cup shredded Monterrey Jack cheese, divided
3 eggs, egg whites and yolks separated into two bowls
2 teaspoons flour
2 teaspoons cornmeal
1 teaspoon baking powder
1 teaspoon water
Dash of salt
Paprika
1 to 2 cups chile con carne or enchilada sauce, of choice, for topping

1
Broil the peppers in the oven until they are blackened, turning often, about 10-15 minutes. Place them immediately in a tightly sealed paper bag for 20 minutes.
2
Meanwhile, begin to prepare chile con carne sauce or enchilada sauce of your preference.
3
Peel the skin off the peppers, and cut a slit in them and remove seeds and rinse. Place them in a lightly oil-sprayed casserole dish, and stuff with shredded cheese.
4
Mix the flour, cornmeal, baking powder and water into the bowl with the egg yolks.
5
With an electric mixer, beat the egg whites in the other bowl until foamy. Sprinkle with a dash of salt and beat until stiff, but not dry. Fold the egg yolk mixture into the egg whites gently, until no more white is visible.
6
Pour the batter evenly over the peppers and sprinkle with paprika. Bake at 325 degrees, until puffed and lightly browned, about 40 minutes.
7
Serve with chile con carne or enchilada sauce, cilantro or sour cream, or any other garnishes you prefer, such as sliced avocado.

No nutrition data on file — estimate from the ingredient list.

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: 4 Poblano (sometimes labeled Pasilla) peppers, 1 cup shredded Monterrey Jack cheese, divided, 3 eggs, egg whites and yolks separated into two bowls, 2 teaspoons flour, and more.

Yes, Chile Rellenos 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 Rellenos Soufflé

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