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Chile Relleno "Souffle"
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 45 minuts
Source:
| 1 1/2 lbs | whole green chiles, (Anaheim) |
| 2 Tbs | vegetable oil |
| 1 med | onion, chopped |
| 2 tsp | salt |
| 6 | 6" corn tortillas, cut into 1" pieces |
| 1/2 lb | queso fresco or jack cheese, grated |
| 4 large | eggs, separated |
| 2 Tbs | flour |
| 1/2 cup | chopped cilantro |
Hot sauce and/or salsa
Broil chiles, remove skins, stems & seeds. Chop & set aside. Preheat oven to 375F. Heat oil in frying pan over med-high heat. Add onion, 1 t. salt & cook until onion is soft. Add tortillas & stir to coat. Transfer mixture to 8"X8" baking pan. Sprinkle half the chopped chiles & half cheese on top. In small bowl, whisk egg yolks w/flour. In a large bowl, beat egg whites & remaining 1 t. salt until soft peaks form; spread 1/2 on casserole. Sprinkle on remaining chiles. Spread remaining egg mixture on then cheese. Bake 20-25 min. Serve w/hot sauce.
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