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Chiles Rellanos Souffle
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Description
This souffle has the same flavors of traditional chiles rellanos but without the time and complexity. The souffle’s golden brown crust tastes just like that heavenly layer on top of baked macaroni and cheese. Below the crust, the souffle is light, airy, yet flavorful and perfect with a dollop of salsa.
Ingredients
- 1 can (4 1/2 Oz. Size) Chopped Green Chiles
- 4 ounces, weight Monterey Jack Or Pepper Jack Cheese, Sliced
- 4 whole Eggs
- ½ cups Flour
- ⅓ cups Milk
- ½ teaspoons Baking Powder
- 8 ounces, weight Shredded Sharp Cheddar Cheese
- Salsa, To Serve
Preparation
1. Preheat oven to 375ºF.
2. Grease casserole pan (8-inch round works well), spread chiles across the bottom of the pan, then layer sliced Jack cheese on top. Use pepper Jack cheese for a spicier souffle or Monterey Jack for a mild one.
3. Beat eggs very well with an electric mixer until light, fluffy, and foamy.
4. Add in flour, milk, and baking powder. Blend until smooth.
5. Pour this mixture over top of the chiles and cheese then sprinkle with shredded sharp cheddar.
6. Baked for 30 minutes at 375ºF until puffed and golden brown.
7. Serve with salsa (optional).
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