CHILES RELLENOS SOUFFLE
After we spent the night at our friends' house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. -Pat Coyne, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 305 calories, Fat 17g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
CHILI CHEESE SOUFFLE
Provided by Food Network
Yield 4 to 6 portions.
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Butter a 1 1/2 quart souffle dish. In a heavy-bottomed saucepan, bring the milk to a boil, being careful not to allow it to scorch or boil over. Remove from the heat and reserve. In a second saucepan, melt the butter over low heat. Add the flour, stirring with a wooden spoon, until completely combined. Pour 1/3 of the milk into the butter mixture and, using a wire whisk, incorporate it completely before adding the remaining milk. When all of the milk has been added, continue cooking over low heat for 5 minutes.
- Add the cheese to the hot milk mixture, stirring carefully. Do not let the mixture boil or the cheese will separate. Stir in the jalapeno, salt and pepper and remove from heat.
- Let the liquid cool for 5 minutes, add several tablespoons of liquid to the egg yolks and stir together. Then add the yolks to the cheese and milk mixture slowly, stirring with a wooden spoon. Transfer the mixture to a mixing bowl and allow to cool completely before finishing the souffle. In a mixing bowl, whisk the egg whites to stiff peaks. Fold 1/3 of the beaten whites into the cheese mixture and then carefully fold in the remaining whites, being careful not to deflate the whites. Pour the souffle mixture into the souffle dish and bake for 45 minutes. Serve immediately.
CHILI CHEESE SOUFFLE ("RELLENOS AL REVES")
Appeared in an ancient (30+ years old) Los Angeles Haddasah cookbook. You might want to add more "hot" -- or not!
Provided by lecole54
Categories Cheese
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 328.9, Fat 24.9, SaturatedFat 14.4, Cholesterol 235.5, Sodium 731, Carbohydrate 6.4, Fiber 0.4, Sugar 1.1, Protein 19.6
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
CHILE RELLENO SOUFFLE
Make and share this Chile Relleno Souffle recipe from Food.com.
Provided by IndyEater
Categories Mexican
Time 2h20m
Yield 20 1/2 cup, 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 238.4, Fat 17.4, SaturatedFat 10.4, Cholesterol 102.7, Sodium 905.9, Carbohydrate 6.1, Fiber 0.6, Sugar 1.7, Protein 14.7
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