Chile Rellenos Soufflé
Ingredients
- 4 Poblano (sometimes labeled Pasilla) peppers ⓘ
- 1 cup shredded Monterrey Jack cheese, divided ⓘ
- 3 eggs, egg whites and yolks separated into two bowls ⓘ
- 2 teaspoons flour
- 2 teaspoons cornmeal ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon water ⓘ
- Dash of salt ⓘ
- Paprika ⓘ
- 1 to 2 cups chile con carne or enchilada sauce, of choice, for topping ⓘ
Instructions
- Broil the peppers in the oven until they are blackened, turning often, about 10-15 minutes. Place them immediately in a tightly sealed paper bag for 20 minutes.
- Meanwhile, begin to prepare chile con carne sauce or enchilada sauce of your preference.
- Peel the skin off the peppers, and cut a slit in them and remove seeds and rinse. Place them in a lightly oil-sprayed casserole dish, and stuff with shredded cheese.
- Mix the flour, cornmeal, baking powder and water into the bowl with the egg yolks.
- With an electric mixer, beat the egg whites in the other bowl until foamy. Sprinkle with a dash of salt and beat until stiff, but not dry. Fold the egg yolk mixture into the egg whites gently, until no more white is visible.
- Pour the batter evenly over the peppers and sprinkle with paprika. Bake at 325 degrees, until puffed and lightly browned, about 40 minutes.
- Serve with chile con carne or enchilada sauce, cilantro or sour cream, or any other garnishes you prefer, such as sliced avocado.
Nutrition & Diet Analysis (per serving)
391
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).