Garlic and Chili Relleno Souffle

Garlic And Chili Relleno Souffle

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Jenny Powers

By
@JennyPowers

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

Rating:

★★★★★ 1 vote

Serves:
6-8
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • ·
    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 large
    beaten eff yolks
  • 7 oz can(s)
    green chillies, drained and dried, cut into 1 inch pieces
  • 8 clove
    garlic, minced
  • 5 large
    egg whites
  • 1/2 c
    monterey jack cheese, shredded

How to Make Garlic and Chili Relleno Souffle

Step-by-Step

  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!

Printable Recipe Card

About Garlic and Chili Relleno Souffle

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southwestern



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