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 One serving shows layers of filling |
 Char and remove pepper skins, or to save time, use canned whole chiles |
 Egg whites beaten stiff; yolks whisked with flour and chiles slit open |
 Serve souffle promptly after baking |
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If you're craving a chile relleno fix, give this light south-of-the-border layered soufflé a try. I looked at several recipes then came up with my own combination and it fits my need for a guilt-free alternative. To save time use canned whole green chiles, or char your fresh garden ones if desired. One batch makes 4 generous-size servings for a hearty breakfast, or figure 6 servings if used for a brunch with tortillas, fruit and beverage. Typical soufflés will fall slightly after baking, but are really sturdy and I bake extra on purpose for leftovers. I love to watch a plain egg turn into a spectacular golden sponge like this!
Ingredients
- 1 10-ounce canned green chile enchilada sauce medium heat, divided
- 1 7-ounce can whole green chiles, drained (or use 4 fresh Anaheim chiles, charred, peeled, and seeds, membranes and stems removed)
- 4 large eggs, separated
- Dash salt
- 1 tablespoon flour
- 4 ounces Monterey Jack cheese thinly sliced
Directions
- Heat oven to 400 degrees F. Spray the bottom and especially the sides of an 11" x 7" x 1.5" oblong or 9" x 9" Pyrex baking dish (2 quart capacity).
- Pour 7 ounces (7/8 cup) of green enchilada sauce into bottom of prepared baking dish; pour remaining 3 ounces of sauce into a small micro-waveable serving pitcher (which will be heated and served with baked souffle.)
- Beat egg whites with salt until stiff peaks form.
- In a smaller bowl whisk egg yolks with flour for 1 minute. Fold egg yolks into egg whites throughly.
- Spread 1/2 of egg mixture over green enchilada sauce in baking dish, speading evenly.
- Cut a slit lengthwise in each canned green chile, spread open, then arrange chiles over egg mixture in pan (if using fresh chiles be sure to remove seeds, membranes and stems)
- Arrange cheese slices over chiles, then top with remaining egg white mixture, spreading evenly.
- Bake 20 minutes until golden brown on top.
- Serve immediately with reserved heated enchilada sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 122 | 64% |
| Total Fat 13.58g | 17% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 380mg | 16% |
| Potassium 125mg | 4% |
| Total Carbs 3.46g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.53g | 0% |
| Protein 13.56g | 22% |
Reviews
October 2, 2011
This is an exquisite brunch dish; the flavors and textures are unbelievably complementary, and the added bonuses are it's simple to make and so healthy! Serve it to your best company with pride.I've cooked/tasted this recipe!
October 8, 2011
Sounds great. Going to cook this tonight as a side to pork tenderloin with a nice veggie-filled salad.
Comments
October 5, 2011Thanks for your comment judee. I hadn't dabbled much with souffles before, but this convinced me they are not difficult, and for minimal effort quite a showy dish for guests.
