Chile Relleno "Soufflé"

Chile Relleno "Soufflé"
Photo by Dan Goldberg


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

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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