Garlic and Chili Relleno Souffle

Garlic And Chili Relleno Souffle Recipe

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Jenny Powers


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

★★★★★ 1 vote
20 Min
40 Min


butter, softened
plain bread crumbs
5 Tbsp
butter, softened
3 Tbsp
all purpose flour
1 c
warm milk
1/4 tsp
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


1Preheat oven to 375
2Grease 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.
3Season 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!

About Garlic and Chili Relleno Souffle

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