Chile Relleno "Soufflé"

Chile Relleno "Soufflé"
Photo by Dan Goldberg


  • 4 large eggs, separated
  • 2 tablespoons vegetable oil
  • 4 corn tortillas (6 in. each), cut into 1-in. pieces
  • ½ cup chopped cilantro
  • 1 ½ pounds whole green chiles (Anaheim or New Mexico)
  • Hot sauce and/or salsa (optional)
  • 1 medium onion, chopped
  • + 3 more ingredients
    • ½ pound queso fresco or jack cheese, grated
    • 2 teaspoons salt
    • 2 tablespoons flour

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 375°. Heat oil in a large frying pan ...

View full recipe at My Recipes


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