Sunday, February 8, 2009

Hit and Miss

Sometimes I make something that sounds so delicious and I think it will be something both The Husband I will like and, alas, it doesn't turn out to be so. This is one of those dishes. We both love Chile Rellenos and often order them when we go out for Mexican food. I actually had never even thought to order such a think prior to tasting it when The Husband ordered it once.

There is a restaurant in Corvallis, Oregon called Bombs Away Cafe where they make the most wonderful Chile Rellenos I have ever had. They use these fresh, big chilies and stuff them with cheese and then bake them and serve them with a choice of red or green sauce. They are really to die for. Well worth the 40 mile round trip!

Anyway back to this recipe. It's a Chile Relleno Souffle and it looked like it combined all the components of a good Chile Relleno without having to do all that frying. I did learn a new cooking technique I had never tried before which was charing the peppers in order to get the skins off and it worked very well. The bottom line is this; I loved this dish and The Husband, not so much. He didn't like "all the peppers" which is ironic, don't you think? If you're a fan of Chile Rellenos I would highly suggest trying this recipe.Chile Relleno Souffle

1 1/2 lbs. whole green chilies (Anaheim or New Mexico)
2 Tbsp. vegetable oil
1 medium onion, chopped
2 tsp. salt
4 corn tortillas (6 inches each) cut into 1 inch pieces
1/2 lb. Monterey jack cheese (I used a Mexican cheese blend of shredded cheeses)
4 large eggs, separated
2 Tbsp flour
1/4 cup chopped cilantro
Hot sauce and/or salsa and sour cream to serve on the side

Preheat broiler. Arrange chilies on a baking sheet in a single layer and broil on all sides until charred. Wrap in foil and let sit 15 minutes. Remove charred skin, stems and seeds, then chop chilies into small pieces and set aside.Preheat oven to 375 degrees. Heat oil in a large frying pan over medium high heat, add onion and 1 tsp. salt and saute until onions are soft. Add the tortillas and stir to coat. Transfer this mixture into a greased 8 x 8 baking pan. Sprinkle half the chopped chilies and half the cheese on top.

In a small bowl, whisk egg yolks with the flour. In a large clean bowl, beat egg whites and remaining 1 tsp. of salt until soft peaks form. Fold the egg yolk mixture into the egg whites and mix until combined. With a spatula, spread half the egg mixture on the casserole. Sprinkle remaining chilies on top then cover with rest of egg mixture and sprinkle top with remaining cheese. Bake until golden and puffy, 20 to 25 minutes. Sprinkle with chopped cilantro and serve with hot sauce or salsa. Serves 4 generously.

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