Chile Relleno Souffle
| Servings |
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- 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
Ingredients
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- 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
Chile Relleno Souffle
Fluffy and light version of a Chile Relleno
- 2 Cans diced Hatch Green Chiles
- 1 C. Frozen Corn. thaw and dried to remove excess moisture
- 4 Green Onions, thinly diced
- 1 C Mexican blend Cheese, shredded
- 1.5 c. Milk
- 6 Egg Whites
- 4 Eggs
- 1/4 t Salt
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
One Response to Chile Relleno Souffle
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