Tuesday June 25th 2019

Chile Relleno Souffle

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Rating: 2.9/5 (13 votes cast)

Recipe: Chile Relleno Souffle


  • 2 10-ounce cans whole long green chiles, drained
  • 6 tablespoons all-purpose flour

  • 6 eggs
  • 1 cup milk
  • 1/4 to 1 pound Cheddar cheese, shredded
  • 1/4 pound Monterey Jack cheese, shredded


  1. Slit chiles open and wash out seeds.
  2. Dry well.
  3. Mix cheeses together.
  4. Spray 9 x 13-inch baking dish with non-stick vegetable spray.
  5. Lay half the chiles in bottom of baking dish and cover with half the cheese mixture.
  6. Using sifter, sprinkle well with 3 tablespoons flour.
  7. Repeat layers, ending with flour.
  8. At this point, this portion may be made 1 to 2 days ahead, covered tightly with plastic wrap and refrigerated.
  9. Just before baking, beat eggs and milk together.
  10. Pour on top.
  11. Bake uncovered at 350° for 30 minutes or until set.
  12. Serve with tossed green salad or fresh fruit salad and hard rolls for a brunch or light supper.
  13. Serves: 8

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Culinary tradition: Mexican

Chile Relleno Souffle, 2.9 out of 5 based on 13 ratings
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