CHILES RELLENOS EGG SOUFFLé BAKE
Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
- In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
- In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
- Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 8 g, TransFat 0 g
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Jessica Dean
[email protected]The chiles rellenos were delicious! The soufflé filling was so light and fluffy, and the poblano peppers were perfectly roasted.
shylo correa
[email protected]These were so easy to make and they were a big hit with my family. I will definitely be making them again.
Inioluwa Jesutofunmi
[email protected]I'm not a big fan of poblano peppers, but I thought the chiles rellenos were still pretty good.
Nat Ty
[email protected]The chiles rellenos were a bit too spicy for my taste, but my husband loved them.
Steven Sichilima
[email protected]I followed the recipe exactly and the chiles rellenos turned out perfectly. I will definitely be making this dish again.
Gabula Calvin
[email protected]These were amazing! I made them for a party and everyone loved them.
Yesuf Abdsemed
[email protected]Overall, I thought the chiles rellenos were good. The poblano peppers were roasted perfectly and the soufflé filling was tasty.
Abdullah Siddiqui
[email protected]The soufflé filling didn't rise very much. I'm not sure what I did wrong.
Raajii Ifaa Tola
[email protected]The chiles rellenos were a bit bland. I think I'll add some more spices next time.
Travis Provo
[email protected]I've never made chiles rellenos before, but this recipe was easy to follow and the results were amazing! The soufflé filling was so light and airy.
Abdu Llah
[email protected]The chiles rellenos were delicious! I used a store-bought poblano pepper sauce, which made the dish super easy to prepare.
Nankya Madinah
[email protected]These chiles rellenos were a hit! The egg soufflé filling was light and fluffy, and the poblano peppers were perfectly roasted. I will definitely be making this dish again.