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.
CHILE RELLENO SOUFFLE
Make and share this Chile Relleno Souffle recipe from Food.com.
Provided by IndyEater
Categories Mexican
Time 2h20m
Yield 20 1/2 cup, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles.
- Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well.
- In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes.
Nutrition Facts : Calories 238.4, Fat 17.4, SaturatedFat 10.4, Cholesterol 102.7, Sodium 905.9, Carbohydrate 6.1, Fiber 0.6, Sugar 1.7, Protein 14.7
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
CHILI CHEESE SOUFFLE ("RELLENOS AL REVES")
Appeared in an ancient (30+ years old) Los Angeles Haddasah cookbook. You might want to add more "hot" -- or not!
Provided by lecole54
Categories Cheese
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 9 x 13 pan or pyrex dish.
- Beat the eggs in a large bowl, add flour, baking powder and salt and blend. Add melted butter, chilis, cottage cheese and Jack cheese, and mix until blended.
- Turn batter into pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer.
- Cut into squares.
- Serves 12 as a side dish, or cut into smaller squares and serve as a hot hors d'oeuvre.
Nutrition Facts : Calories 328.9, Fat 24.9, SaturatedFat 14.4, Cholesterol 235.5, Sodium 731, Carbohydrate 6.4, Fiber 0.4, Sugar 1.1, Protein 19.6
PUFFY CHILES RELLENOS CASSEROLE
Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
CHILE RELLENOS
Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.
Provided by PANCHITA
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
- In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
- Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 52.3 g, Cholesterol 170.6 mg, Fat 42.3 g, Fiber 3.3 g, Protein 39.2 g, SaturatedFat 25.3 g, Sodium 1746.4 mg, Sugar 10.8 g
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- Preheat broiler. Arrange chiles in a single layer on a baking sheet and broil 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.
- Preheat oven to 375°. Heat oil in a large frying pan over medium-high heat, add onion and 1 tsp. salt, and cook, stirring, until onion is soft. Add tortillas and stir to coat. Transfer onion-tortilla mixture to an 8- by 8-in. baking pan. Sprinkle half the chopped chiles and half the queso fresco on top.
- In a small bowl, whisk egg yolks with flour. In a large clean bowl with a clean whisk or beaters, beat egg whites and remaining tsp. salt until soft peaks form. Fold egg whites into egg yolk mixture; spread half on the casserole. Sprinkle remaining chiles on top. Spread remaining egg mixture over chiles and sprinkle with remaining queso fresco. Bake until golden and puffy, 20 to 25 minutes. Sprinkle with cilantro and serve with hot sauce.
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