Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Ada Crosby, Camino, CA
This Story Originally Appeared On sunset.com


Credit: Dan Goldberg

Recipe Summary test

1 hr
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

450 calories; calories from fat 54%; protein 21g; fat 27g; saturated fat 13g; carbohydrates 31g; fiber 4g; sodium 1687mg.