Over the years I have made a Chile Relleno casserole, it’s packed with tons of cheese, eggs and chiles. It’s delicious and filling but I wanted to create a lighter version, so I thought why not a Soufflé.
Most people are afraid to even attempt making a soufflé but really they are straight forward and not that difficult. So I took a simple cheese soufflé recipe and used pepper jack cheese, added canned green chiles and wow the flavor was spot on for a Chile Relleno.
A soufflé is a baked egg-based dish which originated in early eighteenth-century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. -Wikipedia
A few tricks that I have come to learn after a year of perfecting this recipe:
- Make the sauce mixture and mix in the egg yolks, this can be done in advance, right before your guests arrive. Set it aside and then when you’re ready to put the soufflé in the oven just whip the egg whites and fold in.
- Use Tillamook Pepper Jack cheese if possible, the dryness of the cheese makes for a better texture and flavor.
- Do not open oven door while the Soufflé bakes.
- To serve take two large spoons and place them back to back and gently “crack” into the center of the soufflé, this will help keep the soufflé from deflating as fast, rather than just forcing a spoon down into the soufflé.
Chile Relleno Soufflé
- 4 tb unsalted butter plus buttering dish
- ¼ cup flour
- 1-½ cups milk warmed
- 6 eggs separated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 4 ounce can diced mild green Chile drained
- 2 4 ounce cans whole mild green chilies drained
- 1-½ cups pepper jack cheese shredded
- Preheat the oven to 375.
- Butter a large soufflé dish and set aside. Line bottom of dish with the sliced whole chilies, laid out to cover bottom.
- Separate the eggs, place whites in bowl of mixer and set aside. Place yolks in another bowl, set aside.
- In microwave or stovetop heat milk until just warm, not boiling!
- In a saucepan add the butter and melt over medium-high heat. Once butter is melted whisk in flour, whisk until fully combined, keep whisking for 2 minutes to remove the ‘raw flour’ taste. Whisk in the milk slowly until you get a nice thick sauce, continue to whisk until you have a thick sauce. Remove from heat and add in the cheese, stir to melt cheese into mixture.
- Whisk small amount ½ cup or so of the hot mixture into bowl with the yolks. Whisk the remaining sauce into the yolks, and stir in the diced green chilies. Season with salt and pepper
- With whisk attachment on mixer whisk the egg whites starting slow and turning up speed to high. Whisk until you have stiff peaks.
- Fold ¼ of the egg whites into the cheese mixture, and now gently fold the remaining whites in 3 batches. Do not over work you don’t want to deflate the egg whites.
- Gently pour the mixture into the prepared dish or dishes. Bake for 40 minutes, gently check to see if a knife comes out clean, if not continue to cook until set.
- Serve immediately.
If pairing wine with just the soufflé I prefer a nice Sparkling wine, Rosé or chardonnay. But go with whatever you feel like really, since this is just one part of a whole meal.