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Chili Relleno Soufflé

  • 30minutes

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 1/2 lb.s Anaheim chilies, roasted, peeled, and chopped

  2. 2 T vegetable oil

  3. 1 onion , diced

  4. 2 t salt

  5. 4 6" corn tortillas, in

  6. 1" pieces

  7. 1/2 lb. shredded Monterey Jack cheese

  8. 4 egg s, separated

  9. 2 T flour Cilantro and salsa to taste

Instructions Jump to Ingredients ↑

  1. Sauté the onions and 1 t salt in the oil. Remove from heat, add the tortillas and toss to coat.

  2. Pour into an 8“x8” pan and sprinkle with half the chilies and cheese.

  3. Whisk the yolks together with the flour.

  4. Beat the whites and 1 t salt to soft peaks. Fold in the yolks and spread half on the casserole.

  5. Sprinkle with the remaining chilies, spread with remaining eggs, and sprinkle with remaining cheese. Bake at 375°F for 30 minutes.

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