Chiles Rellenos Egg Soufflé Bake

Name: Chiles Rellenos Egg Soufflé Bake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 4 eggs, separated; 118 milliliters Gold Medal® all-purpose flour; 227 grams cans each) Old El Paso® whole green chiles, drained; 355 milliliters milk; 113 grams Monterey Jack cheese, cut into 3x1/2x1/2-inch strips; 57 grams jar diced pimientos, drained; 473 milliliters Old El Paso® Thick n Chunky salsa; 0 teaspoons salt

You can never have too many side dish recipes, so give Chiles Rellenos Egg Soufflé Bake a try. One serving contains 225 calories, 13g of protein, and 11g of fat. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Head to the store and pick up eggs, milk, n chunky salsa, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Cooking Spray

Cheese

Chili Pepper

Equipment you will use

Glass Baking Pan

Baking Pan

Oven

Sprinkle with pimientos.

Ingredients you will need

Pimiento

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

Ingredients you will need

Egg Yolk

All Purpose Flour

Milk

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Egg Whites

Chili Pepper

Egg Yolk

Equipment you will use

Hand Mixer

Bowl

Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

Equipment you will use

Oven

Knife

Garnish each serving with cilantro sprig.

Ingredients you will need

Cilantro

Serve immediately with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

eggs, separated 118milliliters

Gold Medal® all-purpose flour 227grams

cans each) Old El Paso® whole green chiles, drained 355milliliters

milk 113grams

Monterey Jack cheese, cut into 3x1/2x1/2-inch strips 57grams

jar diced pimientos, drained 473milliliters

Old El Paso® Thick 'n Chunky salsa 0teaspoons

salt

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Cavan Extra Dry with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.