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Chile Relleno “Soufflé”





Total Time
1 hr

This Chile Relleno “Soufflé” is a delicious Mexican casserole that calls for queso fresco (fresh Mexican cheese), which is available at Latin American markets and some supermarkets.

Chile Relleno Soufflé




Dan Goldberg
 1 1/2 pounds whole green chiles (Anaheim or New Mexico)
 2 tablespoons vegetable oil
 1 medium onion, chopped
 2 teaspoons salt
 4 corn tortillas (6 in. each), cut into 1-in. pieces
 1/2 pound queso fresco or jack cheese, grated
 4 large eggs, separated
 2 tablespoons flour
 1/2 cup chopped cilantro
  Hot sauce and/or salsa (optional)
Step 1
1

Preheat broiler. Arrange chiles in a single layer on a baking sheet and broil until charred on all sides, turning chiles as necessary. Wrap in foil and let sit 15 minutes. Remove charred skin, stems, and seeds. Chop chiles and set aside.

Step 2
2

Preheat oven to 375°. Heat oil in a large frying pan over medium-high heat, add onion and 1 tsp. salt, and cook, stirring, until onion is soft. Add tortillas and stir to coat. Transfer onion-tortilla mixture to an 8- by 8-in. baking pan. Sprinkle half the chopped chiles and half the queso fresco on top.

Step 3
3

In a small bowl, whisk egg yolks with flour. In a large clean bowl with a clean whisk or beaters, beat egg whites and remaining tsp. salt until soft peaks form. Fold egg whites into egg yolk mixture; spread half on the casserole. Sprinkle remaining chiles on top. Spread remaining egg mixture over chiles and sprinkle with remaining queso fresco. Bake until golden and puffy, 20 to 25 minutes. Sprinkle with cilantro and serve with hot sauce.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 450Calories from Fat 54
% Daily Value *
Total Fat 27g42%

Saturated Fat 13g65%
Cholesterol 0.0mg0%
Sodium 1687mg71%
Total Carbohydrate 31g11%

Dietary Fiber 4g16%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.