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  • Chile Rellenos Soufflé

    4 votes
    Chile Rellenos Soufflé
    Prep: 15 min Cook: 20 min Servings: 4
    by Salad Foodie
    390 recipes
    >
    If you're craving a chile relleno fix, give this light south-of-the-border layered soufflé a try. I looked at several recipes then came up with my own combination and it fits my need for a guilt-free alternative. To save time use canned whole green chiles, or char your fresh garden ones if desired. One batch makes 4 generous-size servings for a hearty breakfast, or figure 6 servings if used for a brunch with tortillas, fruit and beverage. Typical soufflés will fall slightly after baking, but are really sturdy and I bake extra on purpose for leftovers - which keep well a few days more and look and taste as good then as the day they were baked. I love to watch a plain egg turn into a spectacular golden sponge like this!

    Ingredients

    • 1 10-ounce canned green chile enchilada sauce medium heat, divided
    • 1 7-ounce can whole green chiles, drained (or use 4 fresh Anaheim chiles, charred, peeled, and seeds, membranes and stems removed)
    • 4 large eggs, separated
    • Dash salt
    • 1 tablespoon flour
    • 4 ounces Monterey Jack cheese thinly sliced

    Directions

    1. Heat oven to 400 degrees F. Spray the bottom and especially the sides of an 11" x 7" x 1.5" oblong or 9" x 9" Pyrex baking dish (2 quart capacity).
    2. Pour 7 ounces (7/8 cup) of green enchilada sauce into bottom of prepared baking dish; pour remaining 3 ounces of sauce into a small micro-waveable serving pitcher (which will be heated and served with baked souffle.)
    3. Beat egg whites with salt until stiff peaks form.
    4. In a smaller bowl whisk egg yolks with flour for 1 minute. Fold egg yolks into egg whites throughly.
    5. Spread 1/2 of egg mixture over green enchilada sauce in baking dish, speading evenly.
    6. Cut a slit lengthwise in each canned green chile, spread open, then arrange chiles over egg mixture in pan (if using fresh chiles be sure to remove seeds, membranes and stems)
    7. Arrange cheese slices over chiles, then top with remaining egg white mixture, spreading evenly.
    8. Bake 20 minutes until golden brown on top.
    9. Serve immediately with reserved heated enchilada sauce.

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    Reviews

    • inowotsgud
      inowotsgud
      This is an exquisite brunch dish; the flavors and textures are unbelievably complementary, and the added bonuses are it's simple to make and so healthy! Serve it to your best company with pride.
      • Brenda Bell Bacha
        Brenda Bell Bacha
        Sounds great. Going to cook this tonight as a side to pork tenderloin with a nice veggie-filled salad.
        • Frosted Flaker
          Frosted Flaker
          I don't usually care for soufflé but the green chilies clinched this for me.

          Comments

          • ShaleeDP
            ShaleeDP
            this looks interesting...
            • Salad Foodie
              Salad Foodie
              Thanks for your comment judee. I hadn't dabbled much with souffles before, but this convinced me they are not difficult, and for minimal effort quite a showy dish for guests.
              • judee
                judee
                What a great recipe for a brunch. Looks easy to make too.

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