This is a print preview of "Chile Rellenos Soufflé" recipe.

Chile Rellenos Soufflé Recipe
by Salad Foodie

Chile Rellenos Soufflé

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!

Rating: 4.9/5
Avg. 4.9/5 4 votes
Prep time: Mexico Mexican
Cook time: Servings: 4 servings

Goes Well With: Flour tortillas


  • 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


  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.