"Those who forget the pasta are condemned to reheat it."--Unknown

Dan's Chile Relleno "Souffle" Recipe

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This recipe for Dan's Chile Relleno "Souffle", by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. whole green chiles
or (whole can green chiles)
2 tbsp. vegetable oil
1 medium onion, chopped
2 tsp. salt
4 corn tortillas (6 in. each) cut into 1 inch pieces
1/2 lb. queso fresco or jack chesse, grated
4 large eggs, separated
2 tbsp. flour
1/2 cup chopped cilantro
1/2 cup sauce or salsa (optional)

Directions:
Directions:
Arrange chiles on the burners of a gas stove or on a grill, 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. 2.- Preheat oven to 375. Heat oil in a large frying pan over medium-high heat, add onions and 1 tsp. salt and cook, stirring until onion is soft. Add tortillas and stir to coat. Transfer onion tortillas mixture to an 8 X 8 baking pan. Sprinkle half the chopped chiles and half the queso fresco or cheese on top. 3.- In a small bowl, whisk egg yolk with flour. In a large bowl with a clan whisk or beaters, beat egg whites and remaining tsp salt until soft peaks form. fold eggs whites into egg yolk mixture, spread half on the casserole. Sprinkle remaining chiles on top. Spread remaining eggs mixture over chiles and sprinkle with remaining cheese. Bake until golden and puffy, 20 to 25 minutes, sprinkle with cilantro and serve with hot sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hr.

 

 

 

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