Chile Relleno Souffle Recipes

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

CHILES RELLENOS CROQUE-MADAME

Steps:

• Slice chiles into long strips; pat dry with paper towels and set aside. Spread 4 bread slices with chipotle mayonnaise. Layer with pepper jack cheese, ham and chiles; top with remaining 4 bread slices. Spread outside of sandwiches with 4 tablespoons butter., On a griddle, toast sandwiches over medium heat until bottom is golden brown, 2-3 minutes. Flip and sprinkle with cheddar cheese. Cover and cook until bottom is golden brown and cheese just starts to melt, 2-3 minutes longer., Meanwhile, for eggs, heat remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan. Reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle with salt and pepper. Top sandwiches with eggs. Sprinkle with chives, if desired.

CHILI CHEESE SOUFFLE ("RELLENOS AL REVES")

Steps:

• Melt butter in a 9 x 13 pan or pyrex dish.
• Beat the eggs in a large bowl, add flour, baking powder and salt and blend. Add melted butter, chilis, cottage cheese and Jack cheese, and mix until blended.
• Turn batter into pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer.
• Cut into squares.
• Serves 12 as a side dish, or cut into smaller squares and serve as a hot hors d'oeuvre.

CHILES RELLENOS EGG SOUFFLé BAKE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
• In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
• In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
• Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.

CHILE RELLENO SOUFFLE

Steps:

• Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles.
• Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well.
• In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes.

CHILES RELLENOS

Steps:

• Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.

CHILES RELLENOS SOUFFLE

Steps:

• Preheat oven to 350°. Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top., Bake, uncovered, until golden brown, puffed and a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream., To Make Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.