Chile Relleno Souffle
Elevate your next meal with this Chile Relleno Soufflé—a luscious fusion of classic Mexican flavors and the elegant, airy texture of a soufflé. This dish features smoky roasted poblano peppers folded into a creamy, cheesy base of sharp cheddar and Monterey Jack, balanced with warm spices like cumin, garlic powder, and onion powder for a depth of flavor in every bite. Lightened with fluffy whipped egg whites, the soufflé rises to golden perfection in the oven while maintaining its rich, velvety interior. Perfect for brunch, a cozy dinner, or even a crowd-pleasing holiday side dish, this Chile Relleno Soufflé is as impressive as it is satisfying. Serve it fresh from the oven with a sprinkle of fresh cilantro for a stunning presentation that's sure to delight!
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Recipe Information
Ingredients
- 4 Poblano peppers
- 6 Large eggs
- 1 cup Whole milk
- 1.5 cups Cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 tablespoon Vegetable oil (for roasting)
- 2 tablespoons Chopped fresh cilantro (optional garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
Rub the poblano peppers with vegetable oil and place them on the prepared baking sheet. Roast in the oven for 10-15 minutes, turning occasionally, until the skins are blistered and charred.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a kitchen towel and let them steam for about 10 minutes. Peel off the skins, remove the seeds, and dice the peppers. Set aside.
Lower the oven temperature to 375°F (190°C). Grease an 8x8-inch baking dish or a deep soufflé dish with butter.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes. Remove from heat.
Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, salt, black pepper, ground cumin, garlic powder, and onion powder. Mix until the cheeses are melted and the mixture is smooth. Set aside to cool slightly.
Separate the eggs, placing the yolks in a large bowl and the whites in a separate clean, dry bowl.
Whisk the egg yolks into the cheese mixture until fully incorporated. Gently fold in the diced poblano peppers.
Using a hand mixer or stand mixer, beat the egg whites on high speed until stiff peaks form.
Gently fold the egg whites into the yolk and cheese mixture in three additions. Be careful not to overmix; the mixture should remain light and airy.
Pour the mixture into the prepared baking dish. Smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the soufflé is puffed and golden brown. Do not open the oven door while baking to prevent the soufflé from deflating.
Remove from the oven and let cool for a couple of minutes. Garnish with chopped cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 5094 mg | 221% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 28.6 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 2940 mg | 226% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
