Chile Relleno "Soufflé"

Queso fresco (fresh Mexican cheese) is available at Latin American markets and some supermarkets. Prep and Cook Time: 1 hour. Notes: You can also char the chiles on the burners of a gas stove or on a grill.

Total Time: 1 hour(s)
Yield: Makes 4 servings

Ingredients

• 1 1/2  pounds  whole green chiles (Anaheim or New Mexico)
• 2  tablespoons  vegetable oil
• 1  medium onion, chopped
• 2  teaspoons  salt
• 4  corn tortillas (6 in. each), cut into 1-in. pieces
• 1/2  pound  queso fresco or jack cheese, grated
• 4  large eggs, separated
• 2  tablespoons  flour
• 1/2  cup  chopped cilantro
• Hot sauce and/or salsa (optional)

Preparation

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.

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.

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

450 (54% from fat)

Protein:

21g

Fat:

27g (sat 13)

Carbohydrate:

31g

Fiber:

4g

Sodium:

1687mg

Cholesterol:

0.0mg