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Chiles Rellenos Egg Soufflé Bake

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

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( 23 Ratings)

23 Ratings

5 Stars 43%

4 Stars 30%

3 Stars 26%

2 Stars

1 Stars

Member Reviews ( 1 )

85759267-6118-4e01-8c4f-0534ad62f949

Prep Time 30 min
Total Time 1 hr 10 min
Servings 6

Ingredients

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

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Directions

1 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.
2 In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
3 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.
4 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.

EXPERT TIPS

Expert Tips

"CHEE-lehs rreh-YEH-nohs" is a Mexican specialty of cheese-stuffed mild green chiles and an egg batter that is fried until crisp and the cheese is melted. Our version is baked.

Egg whites may stand safely at room temperature for up to 30 minutes. Room temperature whites will beat up fluffier.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 165mg; 165%;
Sodium: 1510mg; 1510%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 12g; 12%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 8/2/2012 7:20:35 PM REPORT ABUSE hparrish7 said:

Rating:

This was AWESOME. I made this tonight for dinner. I made a few changes - halved the recipe, and used diced green chiles - layered sharp cheddar on the top, I also did not use any pimentos because we didn't have them. But it was really good - my husband and I almost ate the whole thing. This would be really good as a breakfast/brunch dish with sausage and tortillas.

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