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garlic and chili relleno souffle

★★★★★ 1 Review
JennyPowers avatar
By Jenny Powers
from Abingdon, VA

I have had this recipe for many years and it is a family favorite.

►
★★★★★ 1 Review
serves 6-8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For garlic and chili relleno souffle

  • butter, softened
  • plain bread crumbs
  • 5 Tbsp
    butter, softened
  • 3 Tbsp
    all purpose flour
  • 1 c
    warm milk
  • 1/4 tsp
    salt
  • 1/8 tsp
    white pepper
  • 4 lg
    beaten eff yolks
  • 7 oz can
    green chillies, drained and dried, cut into 1 inch pieces
  • 8 clove
    garlic, minced
  • 5 lg
    egg whites
  • 1/2 c
    monterey jack cheese, shredded
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How To Make garlic and chili relleno souffle

  • 1
    Preheat oven to 375
  • 2
    Grease a 1 1/2 quart souffle pan with butter, then dust with bread crumbs. Set aside. Heat 3 tbsp. of the butter until it foams, add flour, and cook over medium heat until it starts to brown, stirring constantly. Add hot milk and cook for 4 mins, stirring constantly until thickened.
  • 3
    Season with the salt and pepper. Let it cool slightly and add the egg yolks, then the chillies and mix well. Saute the garlic in the remaining butter until golden brown. Add to the mixture. Beat egg whites with a pinch of salt until stiff. Fold the beaten egg whites into the mixture, then fold in the grated cheese. Pour into the greased dish and bake for 40 mins until puffed and browned. Enjoy!
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