Chile Relleno "Soufflé"

Chile Relleno "Soufflé"
Photo by Dan Goldberg


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