I love Chili Rellenos but I don’t like the prep or the frying so I decided to morph different recipes to ultimately perfect this this Chili Relleno casserole. If you whisk the whole egg into milk it will taste the same but I wanted to get the puff that individual battered Rellenos have so I whisked the egg whites separately then folded them into the beaten yolks with the milk and spices. This is the result, a beautiful Chili Relleno Souffle! This recipe is perfect for 4 servings.
~ ingredients
- 1/2 whole milk
- 3 large eggs, separated
- 1/4 c chick pea flour or masa flour
- 1/2 t baking powder
- 1 t Sriracha or Spicy Chipotle Sous Salt or Avocado
- 1/2 t chili powder
- 6 large polano peppers, broiled, peeled, seeded and chopped
- 1 1/2 cups of grated Peppered Monterey Jack
~ directions
Preheat the oven to 325 degrees. Butter a 7″ x 10″ casserole dish.
Beat the egg whites to soft peaks, set aside. Whisk the egg yolks, milk, flour, chili powder, baking powder and Sous Salt together. Gently fold the egg yolk mixture into the egg whites until they are completely combined.
Cut the broiled, seeded, skinned poblanos in large pieces. Put a layer of chilis on the bottom of the baking dish. Layer with cheese, then add another layer of chilis, layer of cheese and finish with another layer of chilis and cheese.
Pour the egg mixture over the last layer of cheese. Sprinkle the top with the Sous Salt and any remaining cheese.
Place the baking dish into a larger baking dish and pour in 1/2″ of water and bake until puffy and golden brown apx 35 – 40 mins.
Let it sit for 5 minutes then cut.