Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Don F. Easley      

Recipe Categories:

    Chile Relleno "Soufflé"


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    Queso fresco (fresh Mexican cheese) is available at Latin American markets and some supermarkets. Prep and Cook Time: 1 hour. Notes: You can also char the chiles on the burners of a gas stove or on a grill.

    Yield
    Makes 4 servings

    Recipe Link: http://www.recipecircus.com/recipes/MasterChef

    List of Ingredients




    1 1/2 pounds whole green chiles (Anaheim or New Mexico)
    2 tablespoons vegetable oil
    1 medium onion, chopped
    2 teaspoons salt
    4 corn tortillas (6 in. each), cut into 1-in. pieces
    1/2 pound queso fresco or jack cheese, grated
    4 large eggs, separated
    2 tablespoons flour
    1/2 cup chopped cilantro
    Hot sauce and/or salsa (optional)

    Recipe



    1. Preheat broiler. Arrange chiles in a single layer on a baking sheet and broil until charred on all sides, turning chiles as necessary. Wrap in foil and let sit 15 minutes. Remove charred skin, stems, and seeds. Chop chiles and set aside.

    2. Preheat oven to 375°. Heat oil in a large frying pan over medium-high heat, add onion and 1 tsp. salt, and cook, stirring, until onion is soft. Add tortillas and stir to coat. Transfer onion-tortilla mixture to an 8- by 8-in. baking pan. Sprinkle half the chopped chiles and half the queso fresco on top.

    3. In a small bowl, whisk egg yolks with flour. In a large clean bowl with a clean whisk or beaters, beat egg whites and remaining tsp. salt until soft peaks form. Fold egg whites into egg yolk mixture; spread half on the casserole. Sprinkle remaining chiles on top. Spread remaining egg mixture over chiles and sprinkle with remaining queso fresco. Bake until golden and puffy, 20 to 25 minutes. Sprinkle with cilantro and serve with hot sauce.

    Note: Nutritional analysis is per serving.

    Nutritional Information
    Calories:450 (54% from fat)
    Protein:21g
    Fat:27g (sat 13)
    Carbohydrate:31g
    Fiber:4g
    Sodium:1687mg
    Cholesterol:0.0mg

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |