Chile Relleno "Soufflé"

Chile Relleno "Soufflé"
Photo by Dan Goldberg


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

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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