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A piece of this Chile Relleno Souffle will impress any person luckily enough to snag it before it’s gone!

This unique recipe is a masterpiece brought into my life by my wonderful mother-in-law. It was the dish she always made for someone’s birthday or a special evening.

This dish pairs best with some beans, Spanish Rice, a side salad or some Elote. I am so excited to share this recipe with you.

What is Souffle?

A souffle is made with a creamy base, usually made with cream or cheese and topped with a fluffy and puffy egg white mixture that has been beaten to stiff peaks.

The souffle came from France in the 18th century. It can be sweet or savory. This Chile Relleno Souffle is savory and creamy with a delicious puffy egg topping.

Importance of Cheese

This dish contains fresh Cheddar and Monterey Jack, these two cheeses create such a perfect pair with the chiles. Of course feel free to experiment with different cheeses.

The only thing I must insist on is using fresh cheese, not pre-sliced. Pre-cut cheese doesn’t melt as well and usually contains other ingredients. Slice your own, and you won’t regret it.

You’ll want to slice your 2 lbs of cheese into about 1-inch squares. Try to make all the pieces the same size, it makes assembly so much easier. (I’m terrible about that and pieces are always wonky sizes haha!)

Pepper prep

The Chile Relleno Souffle also calls for Fire Roasted Whole Green Chiles, the “Fire Roasted” adds such great flavor.

When prepping these for the recipe, open both cans, turn the sink on, and slice them down on one side with your finger, exposing the middle. Give them a little rinse and remove any seeds, then lay them flat on paper towels or a clean kitchen towel.

Other Ingredients for Chili Relleno Souffle

A few eggs, separated so we can stiffen the whites and blend in a couple tablespoons of flour.

Then we’ll take yolks and whip them with a little evaporated milk.

We’ll also need one can of tomato sauce to drizzle on top. Delicious!

Layers of Chile Relleno

The layers of cheese and peppers are what make this Chile Relleno. Traditionally, Chile Relleno is a pepper stuffed with cheese, sometimes fried covered in batter, and always tossed into a tomato sauce. We’re gonna layer peppers with cheese and top with swirls of tomato sauce *chefs kiss*.

Once you cut your 2 blocks of cheese into squares (hopefully keeping them uniform the same size) it’s time to layer! The layer of peppers goes on the bottom and idk about you, but I like a nice FULL layer of peppers for good flavor. Don’t worry; these peppers aren’t spicy.

After your first layer of peppers, it’s time to checkerboard your cheese! I added this picture above so you can see how I put it together. Keep going til you have 3 layers of peppers and cheese!

Souffle Topping

For the fancy souffle topping, you’ll separate your eggs.

3 egg yolks into 1 bowl and 3 egg whites into another bowl.

The egg whites need to be blended (if you don’t own a hand blender just whip it, whip it good) until they form nice stiff peaks. Once the peaks are holding stiff, you can add your 2 tablespoons of flour and just blend til mixed.

In the bowl with the egg yolks, just blend til smooth, then slowly add your can of evaporated milk and blend til light and fluffy.

Once you have both bowls mixed, you can slowly add your egg yolk mixture into your egg white mixture til fully mixed, try not to overmix.

Chili Relleno Souffle

Print Recipe

This cheesy, melty, savory souffle is perfect for any taste buds, kids and adults alike. While the prep can take some time I promise it is all worth it. This dish is great for a family night with a side or beans and spanish rice

• Author: Taylor Fuller
• Prep Time: 45 mins
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Yield: 12 pieces 1x
• Category: Family Dinners
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

1lb block Sharp Cheddar Cheese

1lb block Monterey Jack Cheese

2 cans of 27oz Whole Green Chiles

3 whole Eggs

2 tbsp All Purpose Flour

5 oz or 2/3 cup Evaporated Milk

15 oz (1 can) Tomato Sauce

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Instructions

1. To prep the peppers, lay out some paper towels or a clean (non-fuzzy) kitchen towel. Under a running sink slice down the side of the pepper to open it and give it a quick rinse to get rid of the seeds then lay flat to dry.
2. Slice cheese into 1-inch squares about 1/4-inch thick. Each block should make about 50 squares. Do your best to make them all around the same size. Then set aside.
3. Preheat oven to 350 Degrees
4. Now it’s time to construct our dish! First, 1 layer of peppers laying flat followed by a checkerboard of the 2 cheese flavors. Repeat to make 3 layers of each, ending on a top layer of cheese. Set aside.
5. Souffle topping time!
   • Separate your egg white and egg yolks. Blend your egg whites til you have stiff peaks.
   • Then add the 2 tablespoons of flour and blend. Set aside.
   • To egg yolks, in separate bowl, slowly blend in 1 can of Evaporated milk and beat til lightly fluffy and well mixed.
   • Slowly add egg yolk mixture to egg white mixture until smooth. Do not over mix.
6. Pour and spread egg mixture on top of pepper and cheese dish, spread to cover whole top.
7. Slowly pour tomato sauce in circular motion over-top the egg mixture (I like to put mine in a zip-lock and cut a small corner to pour for even circle design)
8. Bake uncovered for 1 hour (60 mins)
9. Allow to cool for 10-15 mins to prevent soupy-ness
10. Enjoy!!

Notes

Pouring the tomatoes..if your don’t want to use a plastic bag you can puncture 1 small hole and 1 slightly larger hole on opposite sides of the top of the can for easy drizzle..otherwise just put into a mixing bowl with an easy pour spout.

The cool time is very important or it will all be soupy and not hold together properly.

Keywords: Chili Relleno, Souffle, Easy meal, Gourmet dinner,