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Chiles Rellenos Egg Soufflé Bake
Chiles Rellenos Egg Soufflé Bake
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Spice up brunch with a simple Southwest-inspired take on Chiles Rellenos.
Ingredients:
  • 2 cans (4 oz each) 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
  • Cilantro sprigs, if desired
  • 2 cups thick & chunky salsa
Instructions:
  • Preheat the oven to 350°F and generously coat an 11x7-inch (2-quart) glass baking dish with cooking spray. Fill the chiles with cheese strips, then place them in the baking dish and top with pimientos.
  • Whisk together egg yolks and milk in a medium bowl until smooth. Gradually stir in flour and salt until well combined.
  • Using a large bowl, whip egg whites with an electric mixer until stiff peaks form. Carefully fold yolk mixture into the beaten egg whites until well combined. Spoon the mixture evenly over the stuffed chiles.
  • Bake for 30 to 40 minutes until a knife inserted in the center comes out clean and the top is golden brown. Garnish each serving with a cilantro sprig and serve immediately with salsa.

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