Dan Goldberg
Total Time
1 Hour
Yield
Makes 4 servings

This Chile Relleno "Soufflé" is a delicious Mexican casserole that calls for Queso fresco (fresh Mexican cheese), which is available at Latin American markets and some supermarkets.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Note: Nutritional analysis is per serving.

Chef's Notes

You can also char the chiles on the burners of a gas stove or on a grill.

Ratings & Reviews

goodrel8's Review

schapstick
December 26, 2013
Great, but make extra. I doubled the recipe and used a gluten-free baking mix with no problem. For a double recipe, increase the baking time (duh). I didn't, but will next time. There will most certainly be a next time, too. I found this to go together quickly, other than roasting the chilies. I'm pretty sure one could used roasted, canned, diced chilies with no problem. We happened to get a very hot batch of anaheims, and for the sensitive folks that was too much heat. We also used a goat-milk jack cheese to appease the cow-dairy sensitive family member, which meant we had a gluten-free, cow-dairy free, vegetarian Christmas morning recipe. We served it with a fruit salad, and it was great. My boys are all grown and huge, so a side of an additional starch would have been a welcome addition. I love the idea of adding some meat to this for a more substantial evening meal and will try that, soon.

nanalu's Review

ea1star
April 26, 2014
I love it!, it smells and looks amazing! It has soo much good flavor! Now I can add this too my one of my favorite dishes.

bmoxie1212's Review

bmoxie1212
March 03, 2013
Good- but a lot of work for a basic dish. Not worth the effort.

Sherylholley's Review

jillbrown
June 07, 2012
Excellent flavor with the roasted chiles. It would make an excellent brunch dish also. I doubled the recipe and pan size and it worked great.

jillbrown's Review

nanalu
March 03, 2012
My family loves this. I brown some hamburger with Mexican spices and add it to this.

Onecentinvegas's Review

Onecentinvegas
November 03, 2011
I can't understand why this didn't taste better. I used fresh chiles from my garden and followed the recipe to a "T." It looked absolutely gorgeous when I took it out of the oven! Tasted not good at all. Won't make it again.

JessicaK32's Review

Sherylholley
July 26, 2011
This was really good! My grocery store was out of chilies so I used a few cans of whole chilies. I think next time I would layer the tortillas like a lasagna instead up putting them all on the bottom. Still a delish dish!

ea1star's Review

JessicaK32
July 16, 2010
This is AWESOME!!!! LOVE IT!!