Chili Cheese Souffle Rellenos Al Reves Recipes

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CHILI CHEESE SOUFFLE ("RELLENOS AL REVES")



Chili Cheese Souffle (

Appeared in an ancient (30+ years old) Los Angeles Haddasah cookbook. You might want to add more "hot" -- or not!

Provided by lecole54

Categories     Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

1/4 lb butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
7 ounces diced green chilies, canned
1 pint cottage cheese
1 lb monterey jack cheese, grated

Steps:

  • Melt butter in a 9 x 13 pan or pyrex dish.
  • Beat the eggs in a large bowl, add flour, baking powder and salt and blend. Add melted butter, chilis, cottage cheese and Jack cheese, and mix until blended.
  • Turn batter into pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer.
  • Cut into squares.
  • Serves 12 as a side dish, or cut into smaller squares and serve as a hot hors d'oeuvre.

Nutrition Facts : Calories 328.9, Fat 24.9, SaturatedFat 14.4, Cholesterol 235.5, Sodium 731, Carbohydrate 6.4, Fiber 0.4, Sugar 1.1, Protein 19.6

CHILES RELLENOS SOUFFLE



Chiles Rellenos Souffle image

After we spent the night at our friends' house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. -Pat Coyne, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

2 cans (4 ounces each) chopped green chiles
1/4 cup sliced ripe olives
1/4 cup finely chopped onion
2 cups sharp shredded cheddar cheese
4 large eggs
1-1/2 cups biscuit/baking mix
2 cups 2% milk
1/4 teaspoon pepper
1 cup 4% small-curd cottage cheese
Optional: Salsa and sour cream

Steps:

  • Preheat oven to 350°. Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top., Bake, uncovered, until golden brown, puffed and a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream., To Make Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 17g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

CHILES RELLENOS EGG SOUFFLé BAKE



Chiles Rellenos Egg Soufflé Bake image

Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 9

2 cans (4 oz each) Old El Paso™ whole green chiles, drained
4 oz Monterey Jack cheese, cut into 3x1/2x1/2-inch strips
1 jar (2 oz) diced pimientos, drained
4 eggs, separated
1 1/2 cups milk
1/2 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
Cilantro sprigs, if desired
2 cups Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
  • In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
  • In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
  • Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 8 g, TransFat 0 g

CHILE RELLENO SOUFFLE



Chile Relleno Souffle image

Make and share this Chile Relleno Souffle recipe from Food.com.

Provided by IndyEater

Categories     Mexican

Time 2h20m

Yield 20 1/2 cup, 20 serving(s)

Number Of Ingredients 9

1 (27 ounce) can diced green chilies
1 lb cheddar cheese, grated
1 lb monterey jack cheese, grated
5 eggs
1 (14 ounce) can evaporated milk
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (10 ounce) can enchilada sauce

Steps:

  • Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles.
  • Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well.
  • In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes.

Nutrition Facts : Calories 238.4, Fat 17.4, SaturatedFat 10.4, Cholesterol 102.7, Sodium 905.9, Carbohydrate 6.1, Fiber 0.6, Sugar 1.7, Protein 14.7

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

CHEESE AND CHILI SOUFFLE



Cheese and Chili Souffle image

This make ahead dish is good for breakfast, lunch or dinner, and is easy to put together. Meat eaters can add bits of ham or sausage, but it's good just with the cheese.

Provided by Geema

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

8 slices bread, cut into 1/2 inch squares
2 1/2 cups milk
4 eggs
1/2 teaspoon dry mustard
1/2 teaspoon salt
pepper
2 cups sharp cheddar cheese, grated
1 can diced chile, rinsed and drained

Steps:

  • Spread bread squares over the bottom of an 8x12 inch baking dish.
  • Whisk milk, eggs, mustard, salt and pepper in a blarge bowl to blend.
  • Mix in the cheese and chilies.
  • Pour milk mixture over bread and toss to moisten.
  • Cover and refrigerate at least 8 hours or overnight.
  • preheat oven to 325.
  • Uncover dish and bake until souffle is puffy, about 1 hour.
  • Serve immdediately.

Nutrition Facts : Calories 355.8, Fat 20.7, SaturatedFat 11.5, Cholesterol 194.8, Sodium 751.2, Carbohydrate 22.4, Fiber 0.8, Sugar 1.9, Protein 19.5

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