Best 3 Chiles Rellenos Souffle Recipes
Chiles rellenos souffle is a delicious and easy-to-make dish that is perfect for any occasion. It is a classic Mexican dish that consists of roasted poblano peppers stuffed with a mixture of cheese, vegetables, and meat, then baked in a soufflé dish until golden brown and fluffy. Chiles rellenos soufflé is a great way to use up leftover poblano peppers, and it is also a great dish to serve at parties or potlucks. With its creamy, cheesy interior and crispy outer shell, chiles rellenos souffle is sure to be a hit with everyone who tries it. In this article, we will provide you with a step-by-step guide on how to make the perfect chiles rellenos souffle, as well as some tips and tricks to ensure that your dish turns out perfectly every time. So gather your ingredients and get ready to make a delicious and memorable meal!
Check out the recipes below so you can choose the best recipe for yourself!
CHILES RELLENOS SOUFFLE
After we spent the night at our friends' house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. -Pat Coyne, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top., Bake, uncovered, until golden brown, puffed and a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream., To Make Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 17g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
CHILES RELLENOS EGG SOUFFLé BAKE
Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
- In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
- In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
- Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 8 g, TransFat 0 g
CHILES RELLENOS EGG SOUFFLé BAKE
Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
- In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
- In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
- Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 8 g, TransFat 0 g
Tips:
- Poblano peppers: Choose large, dark green poblano peppers with smooth, unblemished skin. Roast the peppers directly over an open flame or under a broiler until the skin is charred and blistered. Place the roasted peppers in a paper bag or covered container to sweat for 15 minutes. This will make it easier to peel off the charred skin.
- Cheese filling: Use a combination of cheeses that melt well, such as mozzarella, cheddar, and cream cheese. You can also add other ingredients to the filling, such as cooked ground beef, black beans, or corn.
- Egg whites: Whip the egg whites until they are stiff peaks. This will help the souffle rise and become light and fluffy.
- Baking: Bake the souffle in a preheated oven at 350°F for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Conclusion:
Chiles rellenos souffle is a delicious and elegant dish that is perfect for a special occasion. It is a bit more labor-intensive than traditional chiles rellenos, but the results are worth the effort. With its creamy, cheesy filling and light and fluffy texture, this dish is sure to impress your guests.
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