Garlic and Chili Relleno Souffle
Rating:
★★★★★ 1 vote5
Serves:
6-8
Prep:
20 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
·butter, softened
-
·plain bread crumbs
-
5 Tbspbutter, softened
-
3 Tbspall purpose flour
-
1 cwarm milk
-
1/4 tspsalt
-
1/8 tspwhite pepper
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4 largebeaten eff yolks
-
7 oz can(s)green chillies, drained and dried, cut into 1 inch pieces
-
8 clovegarlic, minced
-
5 largeegg whites
-
1/2 cmonterey jack cheese, shredded
How to Make Garlic and Chili Relleno Souffle
- Preheat oven to 375
- 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.
- 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!
