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Chile Relleno Souffle
Yum
Fluffy and light version of a Chile Relleno
Course
Side
Cuisine
Mexican
Servings
Ingredients
2
Cans
Hatch Green Chlilies
diced
1
C
Corn
Frozen, thaw and pat dry to remove moisture
4
Green Onions
thinly diced
1
C
Mexican Blend Cheese
shredded
1.5
C
Milk
6
Egg Whites
4
Eggs
1/4
tsp
Salt
Course
Side
Cuisine
Mexican
Servings
Ingredients
2
Cans
Hatch Green Chlilies
diced
1
C
Corn
Frozen, thaw and pat dry to remove moisture
4
Green Onions
thinly diced
1
C
Mexican Blend Cheese
shredded
1.5
C
Milk
6
Egg Whites
4
Eggs
1/4
tsp
Salt
Instructions
Heat oven to 400 degrees. Coat a 1.5 liter casserole dish with cooking spray Mix the canned chiles, corn and green onions. Add to the casserole dish
Spread the shredded cheese over the chile mixture Whisk together the milk, egg whites, eggs and salt. Gently pour the mixture over the cheese
Bake until the tops turns brown and the eggs are set. About 45 minutes
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