Green Chile Souffle

1. 1

   Preheat oven to 400 degrees F. Butter a shallow, 1-1/2-quart oval gratin dish.

2. 2

   Roast and peel Anaheim chiles.

3. 3

   Pat dry.Remove stem from jalapeno

4. 4

   Separate egg yolks from egg whites.

5. 5

   Reserve egg whites.

6. 6

   Place yolks 5

7. 7

   Anaheim chiles, jalapeno chile, salt, and flour in a blender or food

8. 8

   processor.

9. 9

   Process until smooth.

10. 10

    Place egg whites in a 5-quart mixing

11. 11

    bowl, and beat until soft peaks form.

12. 12

    Stir one third of the egg whites

13. 13

    into chile-egg mixture.

14. 14

    Fold in remaining egg whites.

15. 15

    Place 5 Anaheim chiles in bottom of prepared dish.

16. 16

    Cover with one third

17. 17

    of the rice, one third of the cheese, and one third of the chile-egg

18. 18

    mixture.

19. 19

    Finish with the last 5 Anaheim chiles and the remaining rice, the

20. 20

    cheese, and the chile-egg mixture.

21. 21

    Bake until top is golden brown (30 to 35 minutes).

22. 22

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.